methyl propyl disulfide
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Product Description
Product
methyl propyl disulfide
CAS
2179-60-4
Formula
C4H10S2
Synonym
1-methyldisulfanylpropane; Disulfide, methyl propyl; methyl dithiopropane
Typical Product Specifications
Refractive Index
1.50800 to 1.51800 @ 20.00 °C
Boiling Point
40.00 to 41.00 °C. @ 9.00 mm Hg
Vapor Density
4.2
logP (o/w)
2.83
Storage
refrigerate in tightly sealed containers
Odor Type
alliaceous
Taste
Onion, garlic, tomato, potato, alliaceous and vegetative
Shelf Life
12 month(s) or longer if stored properly
Appearance
pale yellow to yellow clear liquid
Assay
95.00 to 100.00 %
Pounds/Gallon
8.238 to 8.313
Boiling Point
69.00 to 71.00 °C. @ 43.00 mm Hg
Vapor Pressure
4.140000 mm/Hg @ 25.00 °C
Flash Point
109.00 °F. TCC
Odor
Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
Specific gravity
0.99000 to 0.99900 @ 25.00 °C
Insolubility
in water
Molecular weight
122.26
Solubility
most org. solvs.
Chemical Structure
Notes
FEMA# 3201
Class
methyl propyl disulfide
Product Description
Product
methyl propyl disulfide
CAS
2179-60-4
Formula
C4H10S2
Synonym
1-methyldisulfanylpropane; Disulfide, methyl propyl; methyl dithiopropane
Typical Product Specifications
Refractive Index
1.50800 to 1.51800 @ 20.00 °C
Boiling Point
40.00 to 41.00 °C. @ 9.00 mm Hg
Vapor Density
4.2
logP (o/w)
2.83
Storage
refrigerate in tightly sealed containers
Odor Type
alliaceous
Taste
Onion, garlic, tomato, potato, alliaceous and vegetative
Shelf Life
12 month(s) or longer if stored properly
Appearance
pale yellow to yellow clear liquid
Assay
95.00 to 100.00 %
Pounds/Gallon
8.238 to 8.313
Boiling Point
69.00 to 71.00 °C. @ 43.00 mm Hg
Vapor Pressure
4.140000 mm/Hg @ 25.00 °C
Flash Point
109.00 °F. TCC
Odor
Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
Specific gravity
0.99000 to 0.99900 @ 25.00 °C
Insolubility
in water
Molecular weight
122.26
Solubility
most org. solvs.
Chemical Structure
Notes
FEMA# 3201
Class
