Dulcin

Title: Dulcin
CAS Registry Number: 150-69-6
CAS Name: (4-Ethoxyphenyl)urea
Additional Names: p-phenetolcarbamide; p-phenetylurea
Trademarks: Sucrol; Valzin
Molecular Formula: C9H12N2O2
Molecular Weight: 180.20
Percent Composition: C 59.99%, H 6.71%, N 15.55%, O 17.76%
Literature References: Made by treating p-phenetidine with phosgene and then with ammonia: Berlinerblau, J. Prakt. Chem. 30, 103 (1883); from p-phenetidine and urea: Kurzer, Org. Synth. coll. vol. IV, 52 (1963).
Properties: Lustrous needles. Very sweet taste, about 250 times as sweet as cane sugar. mp 173-174°. Sol in 800 parts cold water, 50 parts boiling water, 25 parts alcohol.
Melting point: mp 173-174°
Use: Non-nutritive sweetener.
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Dulcin
Dulcin.svg
Identifiers
CAS number 150-69-6 YesY
PubChem 9013
UNII 8U78KF577Z YesY
KEGG C19415 YesY
Jmol-3D images Image 1
Properties
Molecular formula C9H12N2O2
Molar mass 180.20 g/mol
 YesY (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Dulcin is an artificial sweetener about 250 times sweeter than sugar discovered in 1884 by Joseph Berlinerbau.[1] It was first mass-produced about seven years later. Despite the fact that it was discovered only five years after saccharin, it never enjoyed the latter compound’s market success. Still, it was an important sweetener of the early 20th century and had an advantage over saccharin in that it did not possess a bitter aftertaste.

Early medical tests marked the substance as safe for human consumption, and it was considered ideal for diabetics. However, an FDA study in 1951 raised many questions about its safety resulting in its removal from the market in 1954 after animal testing revealed unspecified carcinogenic properties.

Dulcin is also known by the names sucrol and valzin.[2]