Biotin
| Names | |
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| Preferred IUPAC name
5-[(3aS,4S,6aR)-2-Oxohexahydro-1H-thieno[3,4-d]imidazol-4-yl]pentanoic acid | |
| Other names
Vitamin B7
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| Identifiers | |
3D model (JSmol)
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| DrugBank | |
| ECHA InfoCard | 100.000.363 |
| KEGG | |
PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties | |
| C10H16N2O3S | |
| Molar mass | 244.31 g·mol−1 |
| Appearance | White crystalline needles |
| Melting point | 232 to 233 °C (450 to 451 °F; 505 to 506 K) |
| 22 mg/100 mL | |
| Pharmacology | |
| A11HA05 (WHO) | |
| Hazards | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references
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Biotin (also known as vitamin B7 and Vitamin H) is one of the B vitamins – a group of essential dietary micronutrients. Present in every living cell, it is involved as a cofactor for enzymes in numerous metabolic processes, both in humans and in other organisms, primarily related to the biochemistry of fats, carbohydrates, and amino acids.
When isolated, biotin is a white, needle-like crystalline solid. Biotin is obtained from foods, particularly meats and liver, and is sold as a dietary supplement.
The name biotin, borrowed from the German biotin, derives from the Ancient Greek word βίοτος (bíotos; 'life') and the suffix "-in" (a suffix used in chemistry usually to indicate 'forming').