Used as a pH indicator in laboratories, especially in microbiology for the methyl red test to identify bacteria that produce stable acids by fermentation of glucose. It helps differentiate members of the Enterobacteriaceae family. Also employed in acid-base titrations where a color change around pH 4.4 to 6.2 is needed, turning red in acidic conditions and yellow in basic solutions. Commonly found in educational experiments and industrial processes requiring pH monitoring in the slightly acidic range.