Pauly reaction
The Pauly reaction is a chemical test used for detecting the presence of tyrosine or histidine in proteins. It is named after German chemist Hermann Pauly, who first described the reaction.[1] When proteins containing either tyrosine or histidine are reacted with diazotized sulfanilic acid under alkaline conditions, a red color is formed by a coupling reaction.[2][3][4][5]
References
- ISBN 978-93-80599-17-5.
- ISBN 978-0-521-30860-1.
- ISBN 978-81-7133-918-1.
- ISBN 978-0-323-15386-7.