Urethane, also known as ethyl Carbamate, is a material that was first prepared back in the 19th century. It is naturally produced during the fermentation process of many drinks and food items. Urethane is often found as a component in bread, whiskey, brandy, yogurt, olives and even soy sauce.
Identification
Urethane is odorless (the range of its odors has not been established) and its molecular mass is 89.09 g/mol. Urethane is soluble in water and appears either as granular white powder or colorless crystals. Urethane's vapor pressure is 0.36 at 25 °C. Ethyl carbonate is commonly used as a synonym with it.
Function
Urethane, or ethyl carbamate, is a substance that is naturally formed during the fermentation process. It is a proven carcinogen to animals and a possible carcinogen to humans. After urethane is consumed (through food or beverages), it dissolves in the body within a day, becoming water, ammonia and carbon dioxide. Other metabolites and ethanol also form because of this. The rest of the urethane is released from the body during urination.
Prevention/Solution
Because of urethane being a carcinogen, it was determined in 1992 that the levels of it in food and drink should be reduced to the lowest levels possible. That same year, it was shown that the culprit for having the most dietary ethyl carbamate out of all food and drinks was whiskey. Since then, major whiskey producing companies have gone to great measures to lower the amount of urethane in their alcohol, mostly by picking types of barley with naturally low levels to start with.
Effects
Exposure and consumption of urethane can have many serious effects on humans. Liver and kidney injury are one effect, as well as falling into a coma, abdominal pain, convulsions, delirium,hemorrhaging and excessive vomiting. Urethane also can seriously harm animals, including causing central nervous system depression and bone marrow disease.
Expert Insight
Many countries have governmental regulations for the amount of ethyl carbamate allowed in alcohol products. In the United States, the Food and Drug Administration set the limit as being 15 μg/L (micrograms per liter) for table wines and 60 μg/L for fortified wines. The limits in Canada are 30 μg/L for wines and 100 μg/L for fortified wines.
