The Egg white, with CAS registry number 9006-50-2, has the systematic name of 5,5-dimethyl-2,4-dioxo-oxazolidine-3-carboxamide. Its classification code is TSCA UVCB. And this chemical should be stored at the temperature of 2-8°C. What's more, the chemical formula of this chemical is C₆H₈N₂O₄.

Physical properties of Egg white: (1)# of Rule of 5 Violations: 0; (2)#H bond acceptors: 6; (3)#H bond donors: 2; (4)#Freely Rotating Bonds: 0; (5)Polar Surface Area: 89.7 Å²; (6)Index of Refraction: 1.52; (7)Molar Refractivity: 36.69 cm³; (8)Molar Volume: 120.6 cm³; (9)Polarizability: 14.54×10^-24cm³; (10)Surface Tension: 55.2 dyne/cm; (11)Enthalpy of Vaporization: 48.9 kJ/mol; (12)Vapour Pressure: 0.0201 mmHg at 25°C.

When you are using this chemical, please be cautious about it as the following:
The Egg white is harmful by inhalation and if swallowed. This chemical is toxic in contact with skin. It irritates to respiratory system and skin. It also has risk of serious damage to the eyes and has possible risk of irreversible effects. When use it, wear suitable protective clothing, gloves and eye/face protection. If contact with eyes, rinse immediately with plenty of water and seek medical advice. You should avoid exposure - obtain special instructions before use. In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.)

You can still convert the following datas into molecular structure:
(1)SMILES: O=C1N(C(=O)N)C(=O)OC1(C)C
(2)InChI: InChI=1/C6H8N2O4/c1-6(2)3(9)8(4(7)10)5(11)12-6/h1-2H3,(H2,7,10)
(3)InChIKey: QCVGEOXPDFCNHA-UHFFFAOYAG
(4)Std. InChI: InChI=1S/C6H8N2O4/c1-6(2)3(9)8(4(7)10)5(11)12-6/h1-2H3,(H2,7,10)
(5)Std. InChIKey: QCVGEOXPDFCNHA-UHFFFAOYSA-N

The toxicity data is as follows: