| Identification | More | [Name]
Propyl disulfide | [CAS]
629-19-6 | [Synonyms]
DI-N-PROPYL DISULFIDE
DI-N-PROPYL DISULPHIDE
DIPROPYL DISULFIDE
DIPROPYL DISULPHIDE
FEMA 3228
N-PROPYL DISULFIDE
PROPYL DISULFIDE
PROPYL DISULPHIDE
PROPYLDITHIOPROPANE
(n-C3H7S)2
1-(Propyldisulfanyl)propane
4,5-Dithiaoctane
Disulfide,dipropyl
PROPYL DISULFIDE 97+%
Di-n-propyldisulfide,99%
Dipropyl disulfide, Propyl disulfide
4,5-Dithiaoctan
Bispropyl persulfide
Dipropyl perdisulfide
Dipropyl persulfide | [EINECS(EC#)]
211-079-8 | [Molecular Formula]
C6H14S2 | [MDL Number]
MFCD00009378 | [Molecular Weight]
150.31 | [MOL File]
629-19-6.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR COLURLESS TO PALE YELLOW LIQUID | [Melting point ]
-86 °C (lit.) | [Boiling point ]
195-196 °C (lit.) | [density ]
0.96 g/mL at 25 °C(lit.)
| [FEMA ]
3228 | [refractive index ]
n20/D 1.497(lit.)
| [Fp ]
151 °F
| [storage temp. ]
Store below +30°C. | [solubility ]
0.04g/l | [form ]
Liquid | [color ]
Clear colorless to pale yellow | [Odor]
at 0.10 % in propylene glycol. sulfury earthy burnt green onion | [biological source]
synthetic | [Odor Threshold]
0.00091ppm | [Odor Type]
alliaceous | [JECFA Number]
566 | [BRN ]
969200 | [InChIKey]
ALVPFGSHPUPROW-UHFFFAOYSA-N | [LogP]
3.84 | [CAS DataBase Reference]
629-19-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Disulfide, dipropyl(629-19-6) | [EPA Substance Registry System]
629-19-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S24/25:Avoid contact with skin and eyes .
S37/39:Wear suitable gloves and eye/face protection .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [RIDADR ]
2810 | [WGK Germany ]
3
| [RTECS ]
JO1955000
| [F ]
13 | [TSCA ]
Yes | [HazardClass ]
6.1(b) | [PackingGroup ]
III | [HS Code ]
29309070 |
| Hazard Information | Back Directory | [Chemical Properties]
CLEAR COLURLESS TO PALE YELLOW LIQUID | [Chemical Properties]
Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic. | [Occurrence]
Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas,
Welsh onion, scallion, grilled and roasted beef and roasted peanut. | [Uses]
Dipropyl disulfide is a BP-induced cancer inhibitor. | [Definition]
ChEBI: Dipropyl disulfide is an organic disulfide where the alkyl groups specified are propyl. It is a component of the essential oils obtained from Allium. It has a role as a plant metabolite. | [Preparation]
By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and
sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating. | [Taste threshold values]
Taste characteristics at 10 ppm: alliaceous, sulfurous, green, vegetative and asefetida nuances. | [General Description]
Dipropyl disulfide (DPDS) was an efficient scavenger of reactive oxygen species (ROS) at a lower concentration in both HL-60 and HepG2 cells. It prevents the oxidative DNA damage caused by N-nitrosopiperidine (NPIP) and N-nitrosodibutylamine (NDBA). |
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