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Biurea

From Wikipedia, the free encyclopedia
Biurea
Names
Preferred IUPAC name
Hydrazine-1,2-dicarboxamide[citation needed]
Systematic IUPAC name
(Carbamoylamino)urea[1]
Other names
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.003.408 Edit this at Wikidata
EC Number
  • 203-747-2
UNII
  • InChI=1S/C2H6N4O2/c3-1(7)5-6-2(4)8/h(H3,3,5,7)(H3,4,6,8) checkY
    Key: ULUZGMIUTMRARO-UHFFFAOYSA-N checkY
  • NC(=O)NNC(N)=O
Properties
C2H6N4O2
Molar mass 118.096 g·mol−1
Appearance White crystals
Thermochemistry
−499.9–−497.5 kJ mol−1
−1.1471–−1.1447 MJ mol−1
Related compounds
Related compounds
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Biurea is a chemical compound with the molecular formula C2H6N4O2. It is produced in food products containing azodicarbonamide, a common ingredient in bread flour, when they are cooked.[2] Upon exposure, biurea is rapidly eliminated from the body through excretion.[3]

Biurea is produced from urea and hydrazine by transamidation. Its major use is as a chemical intermediate in the production of azodicarbonamide, a common blowing agent.[4]

References

[edit]
  1. ^ "Biurea - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 26 March 2005. Identification. Retrieved 27 June 2012.
  2. ^ Azodicarbonamide, FAO Nutrition Meetings, Report Series No. 40A,B,C
  3. ^ Mewhinney, JA; Ayres, PH; Bechtold, WE; Dutcher, JS; Cheng, YS; Bond, JA; Medinsky, MA; Henderson, RF; Birnbaum, LS (1987). "The fate of inhaled azodicarbonamide in rats" (PDF). Fundamental and Applied Toxicology. 8 (3): 372–81. doi:10.1016/0272-0590(87)90086-8. PMID 3569707.
  4. ^ Eugene F. Rothgery (2004). "Hydrazine and Its Derivatives". Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley and Sons. doi:10.1002/0471238961.0825041819030809.a01.pub2.
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