Overview

Riboflavin (REY-bo-FLAY-vin), commonly known as vitamin B₂, is an orange-yellow crystalline solvent with a bitter taste. It is relatively stable when exposed to heat, but tends to decompose in the presence of light for extended periods of time. Riboflavin is used in the body for a variety of functions, including the metabolism of carbohydrates for the production of energy and the production of red blood cells.

Key Facts

Other Names:

Vitamin B₂

Formula:

C₁₇H₂₀N₄O₆

Elements:

Carbon, hydrogen, nitrogen, oxygen

Compound Type:

Organic

State:

Solid

Molecular Weight:

376.36 g/mol

Melting Point:

280°C (536°F)

Boiling Point:

Not applicable; decomposes

Solubility:

Very slightly soluble in water and ethyl alcohol; very soluble in alkaline solvents, but resulting in decomposition

Riboflavin was first observed in 1879 by the English chemist Alexander Wynter Blyth (1844–1921) who noticed a compound in cow's milk that glowed with a yellow fluorescence when exposed to light...