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95582

Supelco

Xanthydrol solution

~10% in methanol, for the detection of urea

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About This Item

Empirical Formula (Hill Notation):
C13H10O2
CAS Number:
90-46-0
Molecular Weight:
198.22
Beilstein/REAXYS Number:
10395
MDL number:
MFCD00005057
UNSPSC Code:
12164500
PubChem Substance ID:
329770468
NACRES:
NA.21

form

liquid

Quality Level

100

quality

for the detection of urea

concentration

~10% in methanol

density

0.83 g/mL at 20 °C

storage temp.

2-8°C

SMILES string

OC1c2ccccc2Oc3ccccc13

InChI

1S/C13H10O2/c14-13-9-5-1-3-7-11(9)15-12-8-4-2-6-10(12)13/h1-8,13-14H

InChI key

JFRMYMMIJXLMBB-UHFFFAOYSA-N

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Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Flam. Liq. 2 - STOT SE 1

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

51.8 °F - closed cup

flash_point_c

11 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
BCCC0202
BCBW6295
BCBV6502
BCBN3210V
BCBL2840V

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P V Biles et al.
Journal of AOAC International, 81(6), 1155-1161 (1998-12-16)
Contamination of food and food packaging material by rodent urine is evidence of insanitary conditions. Urea from rodent urine is used as a chemical indicator of contamination. The limit of detection of the xanthydrol/urea AOAC Method 959.14 by formation of
Shona Clark et al.
Journal of chromatography. A, 1161(1-2), 207-213 (2007-06-16)
A high-performance liquid chromatography (HPLC) method for the determination of urea that incorporates automated derivatisation with xanthydrol (9H-xanthen-9-ol) is described. Unlike the classic xanthydrol approach for the determination of urea, which involves the precipitation of dixanthylurea (N,N'-di-9H-xanthen-9-ylurea), the derivatisation procedure
Kumiko Yamazaki et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(5), 705-715 (2012-01-20)
A novel GC-MS method was developed for the determination of acrylamide, which is applicable to a variety of processed foods, including potato snacks, corn snacks, biscuits, instant noodles, coffee, soy sauces and miso (fermented soy bean paste). The method involves

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