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Biurea

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Biurea
Names
Preferred IUPAC name Hydrazine-1,2-dicarboxamide
Systematic IUPAC name (Carbamoylamino)urea
Other names
  • Bicarbamamide
  • Bicarbamimidic acid
  • Biscarbamoylhydrazine
  • Carbamoylsemicarbazide
  • Hydrazinedicarboxamide
  • Ureidourea
Identifiers
CAS Number
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.003.408 Edit this at Wikidata
EC Number
  • 203-747-2
PubChem CID
UNII
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C2H6N4O2/c3-1(7)5-6-2(4)8/h(H3,3,5,7)(H3,4,6,8)Key: ULUZGMIUTMRARO-UHFFFAOYSA-N
SMILES
  • NC(=O)NNC(N)=O
Properties
Chemical formula C2H6N4O2
Molar mass 118.096 g·mol
Appearance White crystals
Thermochemistry
Std enthalpy of
formation (ΔfH298) 		−499.9–−497.5 kJ mol
Std enthalpy of
combustion (ΔcH298) 		−1.1471–−1.1447 MJ mol
Related compounds
Related compounds
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references
Chemical compound

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. Upon exposure, biurea is rapidly eliminated from the body through excretion.

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.

References

  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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