Other grades of this product :
| Propyl disulfide Basic information |
| Propyl disulfide Chemical Properties |
| 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. | | 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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