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Biuret CAS 108-19-0

Biuret CAS 108-19-0

Biuret
CAS No 108-19-0
Assay: 97.0%Min | Appearance: White crystal powder
Molecular Formula: C2H5N3O2 | Molecular Weight: 103.1
Einecs: 203-559-0
Synonyms: Carbamoylurea; Dicarbonimidic diamide

Product Introduction

Dayang Chem (Hangzhou) Co., Ltd. is one of the leading manufacturers and suppliers of biuret cas 108-19-0 in China, specialized in providing high quality customized chemicals. Welcome to wholesale bulk biuret cas 108-19-0 made in China here and get pricelist from our factory. Good service and reasonable price are available.

 

Chemical specifications

 

Appearance

White to off-white powder

Assay

97.0%Min

Loss on drying

0.5% Max

Heavy metals

0.01% Max

Arsenide

0.01% Max

Upon request, we can submit the latest specifications and analysis report.

 

Applications

 

It is used as pharmaceutical intermediates, growth hormone, foaming agents, paints.

 

Packaging & Shipping

 

Package: 25kg/drum
Transport information: Not regulated as a dangerous material.
Documentation: Full compliance package (SDS, COA)
We ship globally via DHL, FedEx, UPS, air freight sea freight, with full customs support and documentation, and specialized packaging for hazardous materials that comply with IATA/IMDG standards. Additionally, we offer real-time tracking and insurance services to ensure safe delivery.

 

f-CAS-108-19-0-C2H5N3O2

s-carbamoylurea-EINECS-203-559-0

 

Payment method

 

Paypal ; Wire Transfer/Telegraphic Transfer; L/C at sight

 

Spectrum

 

t-C2H5N3O2-carbamoylurea

 

Related Articles

 

[1]. Protein enrichment of an Opuntia ficus-indica cladode hydrolysate by cultivation of Candida utilis and Kluyveromyces marxianus.

J. Sci. Food Agric. 95(5) , 1094-102, (2015)

 

[2]. Validation of a rapid method of analysis using ultrahigh-performance liquid chromatography - tandem mass spectrometry for nitrogen-rich adulterants in nutritional food ingredients.

J. Chromatogr. A. 1373 , 106-13, (2014)

 

[3]. Immune activity of sweet potato (Ipomoea batatas L.) glycoprotein after enzymatic and chemical modifications.

Food Funct. 6 , 2026-32, (2015)

 

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