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.
This article about analytical chemistry is a stub.
You can help Wikipedia by expanding it.