dibutyl sulfide
Get a Quick Quote Now
Select Packaging
Product Description
Product
dibutyl sulfide
CAS
544-40-1
Formula
C8H18S
Synonym
1-(butylsulfanyl)butane; Butane, 1,1'-thiobis-; Dibutyl sulphide
Typical Product Specifications
Very Soluble
in alcohol, ether
Specific gravity
0.83400 to 0.84300 @ 20.00 °C
Flash Point
165.00 °F. TCC
Assay
99.00 to 100.00 %
Melting Point
-76.00 °C. @ 760.00 mm Hg
Refractive Index
1.44800 to 1.45800 @ 20.00 °C
Odor Type
alliaceous
Odor
Onion garlic, horseradish, rubbery, savory and vegetative
Appearance
colorless to pale yellow clear liquid
Pounds/Gallon
6.948 to 7.023
Boiling Point
187.00 to 189.00 °C. @ 760.00 mm Hg
Vapor Pressure
1.200000 mm/Hg @ 25.00 °C
logP (o/w)
3.87
Taste
Green, vegetative, onion garlic, horseradish, savory
Vapor Density
5.07
Insolubility
in water
Molecular weight
146.30
Color
colorless to pale yellow liquid
Solubility
most org. solvs.
Chemical Structure
Notes
FEMA# 2215
Use: PERFUMING
Class
dibutyl sulfide
Product Description
Product
dibutyl sulfide
CAS
544-40-1
Formula
C8H18S
Synonym
1-(butylsulfanyl)butane; Butane, 1,1'-thiobis-; Dibutyl sulphide
Typical Product Specifications
Very Soluble
in alcohol, ether
Specific gravity
0.83400 to 0.84300 @ 20.00 °C
Flash Point
165.00 °F. TCC
Assay
99.00 to 100.00 %
Melting Point
-76.00 °C. @ 760.00 mm Hg
Refractive Index
1.44800 to 1.45800 @ 20.00 °C
Odor Type
alliaceous
Odor
Onion garlic, horseradish, rubbery, savory and vegetative
Appearance
colorless to pale yellow clear liquid
Pounds/Gallon
6.948 to 7.023
Boiling Point
187.00 to 189.00 °C. @ 760.00 mm Hg
Vapor Pressure
1.200000 mm/Hg @ 25.00 °C
logP (o/w)
3.87
Taste
Green, vegetative, onion garlic, horseradish, savory
Vapor Density
5.07
Insolubility
in water
Molecular weight
146.30
Color
colorless to pale yellow liquid
Solubility
most org. solvs.
Chemical Structure
Notes
FEMA# 2215
Use: PERFUMING
Class
