dipropyl disulfide
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Product Description
Product
dipropyl disulfide
CAS
629-19-6
Formula
C6H14S2
Synonym
Typical Product Specifications
Assay
98.00 to 100.00 %
Appearance
colorless to pale yellow clear liquid
Flash Point
147.00 °F. TCC
logP (o/w)
3.84
Specific gravity
0.95000 to 0.96000 @ 25.00 °C
Pounds/Gallon
7.905 to 7.988
Refractive Index
1.49700 to 1.49800 @ 20.00 °C
Melting Point
-86.00 °C. @ 760.00 mm Hg
Boiling Point
193.00 to 195.00 °C. @ 760.00 mm Hg
Boiling Point
99.00 °C. @ 40.00 mm Hg
Vapor Pressure
0.735000 mm/Hg @ 25.00 °C
Vapor Density
5.1
Odor Type
alliaceous
Odor
Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance
Taste
Alliaceous, sulfureous, green, vegetative and asafetida nuances
Molecular weight
150.31
Color
colorless to pale yellow liquid
Chemical Structure
Notes
FEMA# 3228
This product has a garlic aroma.
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
dipropyl disulfide
Product Description
Product
dipropyl disulfide
CAS
629-19-6
Formula
C6H14S2
Synonym
Typical Product Specifications
Assay
98.00 to 100.00 %
Appearance
colorless to pale yellow clear liquid
Flash Point
147.00 °F. TCC
logP (o/w)
3.84
Specific gravity
0.95000 to 0.96000 @ 25.00 °C
Pounds/Gallon
7.905 to 7.988
Refractive Index
1.49700 to 1.49800 @ 20.00 °C
Melting Point
-86.00 °C. @ 760.00 mm Hg
Boiling Point
193.00 to 195.00 °C. @ 760.00 mm Hg
Boiling Point
99.00 °C. @ 40.00 mm Hg
Vapor Pressure
0.735000 mm/Hg @ 25.00 °C
Vapor Density
5.1
Odor Type
alliaceous
Odor
Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance
Taste
Alliaceous, sulfureous, green, vegetative and asafetida nuances
Molecular weight
150.31
Color
colorless to pale yellow liquid
Chemical Structure
Notes
FEMA# 3228
This product has a garlic aroma.
Class
Organic Intermediates and Compounds , Chemical Intermediates , Flavor and Fragrance Chemical Compounds
Industry
Functions
