A white crystalline chemical compound formed during the thermal decomposition of urea, containing carbon, nitrogen, hydrogen, and oxygen.
From German 'Ammelin,' related to ammonia-derived products and the suffix '-in' used for organic compounds. The term emerged from 19th-century German chemical research into urea breakdown products.
Ammelin is essentially a 'halfway point' between urea and its final breakdown products—it's what you get when heating urea slowly and stopping partway through the transformation. This compound shows how complex chemistry isn't always about dramatic single-step reactions.
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