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Further Studies on the Use of Basic Dyes for Measuring the Hydrolysis of Fat

Department of Dairy Industry, New York State College of Agriculture, Cornell University, Ithaca, N. Y.

ABSTRACT

A study is made of the free bases of Nile blue, methylene blue, spirit blue and neutral red, especially with respect to preparation, solubility, stability and contrast. The base of Nile blue is found to be highly unstable and unsuitable for use in fat analysis. Of the four dyes studied, the base of neutral red is recommended for general use. When excessive contrast is desirable, as in the microscopic study of very minute fat droplets, the use of neutral red base may be supplemented with some other dye base. Adaptation of the use of dye bases for determining the quality of edible fats has yielded promising results and is under further investigation.