- Propyl disulfide
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- $20.00 / 25kg
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2024-04-26
- CAS:629-19-6
- Min. Order: 1kg
- Purity: 99.9%
- Supply Ability: 200000kg
- Propyl disulfide
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- $35.00 / 1kg
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2024-04-18
- CAS:629-19-6
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: g-kg-tons, free sample is available
- dipropyl disulfide
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- $40.00 / 1KG
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2023-09-26
- CAS:629-19-6
- Min. Order: 1KG
- Purity: 0.99
- Supply Ability: 10 tons
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| | Propyl disulfide Basic information |
| | Propyl disulfide Chemical Properties |
| Melting point | ?86 °C (lit.) | | Boiling point | 195-196 °C (lit.) | | density | 0.96 g/mL at 25 °C (lit.) | | FEMA | 3228 | PROPYL DISULFIDE | | 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 | | Odor Type | alliaceous | | Odor Threshold | 0.00091ppm | | 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 | Dipropyl disulfide (629-19-6) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 23-24/25-37/39-26 | | RIDADR | 2810 | | WGK Germany | 3 | | RTECS | JO1955000 | | F | 13 | | TSCA | Yes | | HazardClass | 6.1(b) | | PackingGroup | III | | HS Code | 29309070 |
| | Propyl disulfide Usage And Synthesis |
| 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). |
| | Propyl disulfide Preparation Products And Raw materials |
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