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Clean-up · CAS 57-13-6 · CH4N2O. UNII 8W8T17847W. Melting Point: 275 °F (NTP, 1992); Melting Point: 132.7; Melting Point: 132 °C to 135 °C.
| CAS Registry Number | 57-13-6 |
|---|---|
| PubChem CID | 1176 |
| Molecular formula | CH4N2O |
| IUPAC name | urea |
| UNII (FDA) | 8W8T17847W |
| Molecular Weight | 60.056 |
|---|---|
| XLogP3 | -1.4 |
| Hydrogen Bond Donor Count | 2 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 0 |
| Exact Mass | 60.032362755 |
| Monoisotopic Mass | 60.032362755 |
| Topological Polar Surface Area | 69.1 |
| Heavy Atom Count | 4 |
| Formal Charge | 0 |
| Melting Point | 275 °F (NTP, 1992) |
|---|---|
| Melting Point | 132.7 |
| Melting Point | 132 °C to 135 °C |
| Melting Point | 132.70 °C |
| Melting Point | 132 °C |
| Melting Point | 132.7-135 °C |
| Melting Point | 132.7 °C |
| Solubility | 545000 |
| Solubility | In water, 5.45X10+5 mg/l @ 25 °C |
| Solubility | 545.0 mg/mL |
| Regulatory & Food Contact | FDA Substance added to food: FORMULATION AID FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS CHEWING_GUM_BASE_COMPOUND; TEXTURIZER; THICKENER; YEAST_FOOD: Food Additives NOT SPECIFIED Use at levels of up to 3% in chewing-gum not of toxicological concern TRS 837-JECFA 41/28 |
|---|---|
| GHS notification summary | 96.1% (4430 / 4611) |
| GHS notification summary | 96.1% (4430 / 4611) |
|---|
This chemical does not meet GHS hazard criteria for 96.1% (4430 of 4611) of all reports.
Reported as not meeting GHS hazard criteria by 4430 of 4611 companies (only 3.9% companies provided GHS information). For more detailed information, please visit ECHA C&L website.
urea; 57-13-6; carbamide; Carbonyldiamide; Ureophil; Carbonyldiamine; Ureaphil; Keratinamin; Urevert; Alphadrate; Aquadrate; Carbaderm; Pastaron; Urepearl; Carbonyl diamide; Carbamide resin
CAS 57-13-6; molecular formula CH4N2O; molecular weight — g/mol.
urea, 57-13-6, carbamide, Carbonyldiamide, Ureophil, Carbonyldiamine.
Documented regulatory listings: FDA Substance added to food: FORMULATION AID; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; CHEWING_GUM_BASE_COMPOUND; TEXTURIZER; THICKENER; YEAST_FOOD: Food Additives.
96.1% of GHS notifications report no hazard classification (4430 of 4611).
Melting Point: 275 °F (NTP, 1992); Melting Point: 132.7; Melting Point: 132 °C to 135 °C; Melting Point: 132.70 °C.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.