A dye ink composition includes: a compound A represented by the general formula (I-1-1) or (I-1-2) as defined herein; a compound B represented by the general formula (1-2-1) or (I-2-2) as defined herein; at least one of a compound C-I represented by the general formula (I-3-1-1) or (I-3-1-2) as defined herein or a compound C-II represented by the general formula (I-3-2-1) or (I-3-2-2) as defined herein; a compound D represented by the general formula (I-4-1) or (I-4-2) as defined herein; and water, in which, as defined herein, a ratio of W.sub.1 to W.sub.A1 is 6.0% to 35.0% by mass, a ratio of W.sub.2 to W.sub.A1 is 20.0% to 45.0% by mass, a ratio of W.sub.3 to W.sub.A1 is 15.0% to 45.0% by mass, and a ratio of W.sub.4 to W.sub.A1 is 1.0% to 30.0% by mass.

Embodiments of the invention relate to an apparatus, method and article of manufacturing for producing an edible multi-color ink image. In some embodiments, first and second fluids are provided where: i. the first fluid is an acidic edible and aqueous ink whose color is pH sensitive, the first fluid comprising anthocyanin-containing extract of anthocyanin-containing plant matter (ACE-ACPM), or solids of the ACE-ACPM; ii. the second fluid is an edible pH-adjusting liquid which is clear, or whose primary colorant is riboflavin or riboflavin-phosphate.

A method of detecting an amine-based additive in wellbore servicing fluid (WSF) comprising contacting an aliquot of WSF with an amine detector reagent and aqueous medium to form a detection solution; wherein the amine detector reagent comprises an amine detector compound, and a polar organic solvent (POS) with flash point >105° C.; wherein the WSF comprises the amine-based additive; and wherein the detection solution is characterized by at least one absorption peak wavelength in 380-760 nm; detecting an absorption intensity for detection solution at a wavelength within ±20% of the at least one absorption peak wavelength; comparing the absorption intensity of detection solution at the wavelength within ±20% of the at least one absorption peak wavelength with a target absorption intensity of amine-based additive to determine the amount of amine-based additive in WSF; and comparing the amount of amine-based additive in WSF with a target amount of amine-based additive.

This invention relates to heterocyclic red azo colorants for seed treatment applications. The red azo colorants contain a heterocycle that includes one nitrogen atom and one sulfur atom and are free from electron-withdrawing groups on the heterocycle. Seeds for use in horticultural/agriculture applications that are coated with the heterocyclic azo colorants provide anti-counterfeiting properties to the coated seeds. A color change phenomenon is observed when the coated seeds are exposed to an acidic material, such as vinegar, and provides evidence of the authenticity of the coated seeds. The invention also relates to agricultural formulations containing the heterocyclic red azo colorants that can be used as an anti-counterfeit agents.

This invention relates to heterocyclic red azo colorants for seed treatment applications. The red azo colorants contain a heterocycle that includes one nitrogen atom and one sulfur atom and are free from electron-withdrawing groups on the heterocycle. Seeds for use in horticultural/agriculture applications that are coated with the heterocyclic azo colorants provide anti-counterfeiting properties to the coated seeds. A color change phenomenon is observed when the coated seeds are exposed to an acidic material, such as vinegar, and provides evidence of the authenticity of the coated seeds. The invention also relates to agricultural formulations containing the heterocyclic red azo colorants that can be used as an anti-counterfeit agents.

A thermochromic composition including a dye molecule; a matrix, wherein the matrix comprises a material having a defined melting point; and an optional developer. A process for preparing a thermochromic composition, including providing a dye; heating a matrix above its melting point; adding the heated matrix to the dye until the dye dissolves in the matrix; optionally, adding a developer; wherein the thermochromic composition exhibits a first color at a first temperature and a second color at a second temperature; wherein the first color and the second color are different; and wherein the first temperature and the second temperature are different.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Probes for the detection of β-lactamase-type enzymatic activity. In particular, novel fluorogenic substrates for detecting the presence of a catalytically active β-lactamase and a detection method using such substrates.

The invention provides new cyanine dyes for staining living cells, providing fluorescence emission in red, green and yellow, thus allowing “multichannel” staining. The dyes are binding to nucleic acids and allow the observation of the stained cells, for the staining does not negatively interfere with the viability of the stained cells. The inventive dyes thus can advantageously be used for pathogen-host investigations or any other type of investigation of cell-cell-interactions, for the natural behavior of the stained cells (microorganisms, pathogens etc.) can easily be observed.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.