creatinine
2-imino-1-methyl-4-imidazolidinone
Identification
| Name | creatinine |
| IUPAC | 2-amino-3-methyl-4H-imidazol-5-one |
| CAS Number | 60-27-5 |
| EINECS | 200-466-7 |
| FDA UNII | AYI8EX34EU |
| Molecular Formula | C4 H7 N3 O |
| Molecular Weight | 113.11999000 |
| MDL Number | MFCD00059730 |
| Nikkaji Number | J1.397H |
| Beilstein | 112061 |
| XlogP3 | 1.80 (est) |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 300.00 °C. @ 760.00 mm Hg |
| Flash Point | 32.00 °F. TCC ( 0.00 °C. ) (est) |
| logP (o/w) | -1.760 |
| Soluble in | water, 8.01E+04 mg/L @ 16C (exp) |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic ingredient for skin conditioning |
| Recommendation for creatinine usage levels up to | not for fragrance use. |
| Recommendation for creatinine flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
2-
amino-1-methyl-1,5-dihydro-4H-imidazol-4-one
2-
amino-1-methyl-1,5-dihydroimidazol-4-one
2-
amino-1-methyl-1H-imidazol-4(5H)-one
2-
amino-1-methyl-2-imidazolin-4-one
2-
amino-1-methylimidazolin-4-one
2-
amino-1,5-dihydro-1-methyl-4H-imidazol-4-one
2-
amino-3-methyl-4H-imidazol-5-one
4H-
imidazol-4-one, 2-amino-1,5-dihydro-1-methyl-
4H-
imidazol-4-one, 2-imino-1,5-dihydro-1-methyl-
4-
imidazolidinone, 2-imino-1-methyl-
2-
imino-1-methyl imidazolidin-4-one
2-
imino-1-methyl-1,3-diazolidin-4-one
2-
imino-1-methyl-4-imidazolidinone
2-
imino-1-methyl-imidazolidin-4-one
2-
imino-1-methylimidazolidin-4-one
2-
imino-N-methylhydantoin
1-
methyl-2-amino-imidazol-4-one
1-
methylglycocyamidine
1-
methylhydantoin-2-imide
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Effect of flavor enhancement of foods for the elderly on nutritional status: food intake, biochemical indices, and anthropometric measures.
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Quality factors in beef, pork, and lamb cooked by microwaves.