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
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