Dimethyl sulfide Chemical Properties
- Melting point:
- −98 °C(lit.)
- Boiling point:
- 38 °C(lit.)
- 0.846 g/mL at 25 °C(lit.)
- vapor density
- 2.1 (vs air)
- vapor pressure
- 26.24 psi ( 55 °C)
- 2746 | METHYL SULFIDE
- refractive index
- Flash point:
- −34 °F
- storage temp.
- Miscible with alcohols, ethers, esters, ketones, aliphatic and aromatic hydrocarbons. Slightly miscible with
- Clear colorless
- Specific Gravity
- 0.849 (20/4℃)
- Ethereal, permeating; disagreeable; offensive.
- Odor Threshold
- explosive limit
- JECFA Number
- Stable. Incompatible with strong oxidizing agents. Highly flammable - note low boiling point, low flash point, and wide explosion limits. Mixtures with air are potentially explosive. Incompatible with strong oxidizing agents. Use in UK regulated by LPG Regulations 1978 in accordance with HSE guidance note CS17.
- CAS DataBase Reference
- 75-18-3(CAS DataBase Reference)
- NIST Chemistry Reference
- Dimethyl sulfide(75-18-3)
- EPA Substance Registry System
- Dimethyl sulfide (75-18-3)
- Hazard Codes
- Risk Statements
- Safety Statements
- UN 1164 3/PG 2
- WGK Germany
- Autoignition Temperature
- 402 °F
- HS Code
- 2930 90 98
- Hazardous Substances Data
- 75-18-3(Hazardous Substances Data)
- LD50 orally in Rabbit: 535 mg/kg LD50 dermal Rabbit > 5000 mg/kg
Dimethyl sulfide Usage And Synthesis
Methyl sulfide has an unpleasant odor of wild radish that is cabbage- like. It can be tolerated as a green vegetable note only at very low levels (0.1 - 3.0 ppm). It may be produced by reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide.
Methyl sulfide has an intense, unpleasant odor, wild radish, cabbage-like. It can be tolerated as a green vegetable note only at very low levels (0.1 to 3.0 ppm
Clear colorless liquid
Reported found in American peppermint oil, the oil of Algerian geranium, mint fractions, butter, orange, orange juice and grapefruit juice, black currant, berries, asparagus, kohlrabi, cabbage, carrot, celery, onion, garlic, peas, potato, rutabaga, sauerkraut, tomato, Scotch spearmint oil, parsley, wheat bread, many cheeses, yogurt, milk, cream, buttermilk, raw and cooked egg, fish, chicken, cooked beef, mutton, pork liver, hop oil, beer, cognac rum, grape wines, sherry, tea, roasted filberts and peanuts, oats, soybean, olive, beans, mushroom, starfruit, trassi, Bantu beer, macadamia nut, mango, cauliflower, Brussels sprouts, rice, sake, buckwheat, sweet corn, malt, wort, dried bonito, krill, shrimp, oysters, truffle, okra, crab, clam and scallop
ChEBI: A methyl sulfide in which the sulfur atom is substituted by two methyl groups. It is produced naturally by some marine algae.
By reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide
Aroma threshold values
Detection: 0.3 to 10 ppb. Aroma characteristics at 0.5%: sulfureous, dimethyl sulfide, creamy, tomato, fishy, scallop, berry fruity and vegetative nuances
Taste threshold values
Taste characteristics at 1 to 5 ppm: sulfureous, vegetative tomato, sweet, creamed corn, corn and asparagus with a dairy creaminess and a slight minty afternote, alliaceous.
A clear colorless to straw colored liquid with a disagreeable odor. Flash point less than 0°F. Less dense than water and slightly soluble in water. Vapors are heavier than air.
Air & Water Reactions
Highly flammable. Slightly soluble in water.
Organosulfides, such as Dimethyl sulfide, are incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides, and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. Many of these compounds may liberate hydrogen sulfide upon decomposition or reaction with an acid. Dimethyl sulfide rapidly decomposes dibenzoyl peroxide explosively in the absence of solvent, [J. Org. Chem., 1972, 37, 2885]. The sulfide also decomposes xenon difluoride explosively at ambient temps, [J, Chem Soc., 1984, 2827]. Interaction of Dimethyl sulfide and oxygen is explosive at 210°C and above, [Atmos. Environ., 1967, 1, 491-497]. A delayed explosion occurred in a system containing nitric acid, Dimethyl sulfide, and 1, 4-dioxane, even with cooling with liquid nitrogen, [Chem. Abs., 1972, 76, 13515].
Inhalation causes moderate irritation of upper respiratory system. Contact of liquid with eyes causes moderate irritation. Repeated contact with skin may extract oils and result in irritation. Ingestion causes nausea and irritation of mouth and stomach.
Reactivity with Water : No reaction; Reactivity with Common Materials: No reaction; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.
Poison by inhalation. Moderately toxic by ingestion. A skin and severe eye irritant. A very dangerous fire hazard when exposed to heat or flame. Explosive in the form of vapor when exposed to heat or flame. Can react vigorously with oxidizing materials. To fight fire, use CO2, dry chemical. When heated to decomposition it emits highly toxic fumes of SOx and may explode. See also SULFIDES.
Purify dimethyl sulfide via the Hg(II) chloride complex by dissolving 1 mole of Hg(II)Cl2 in 1250mL of EtOH and slowly adding the boiling alcoholic solution of Me2S to give the right ratio for 2(CH3)2S.3HgCl2. After recrystallisation of the complex to constant melting point, 500g of complex is heated with 250mL conc HCl in 750mL of water. The sulfide is separated, washed with water, and dried with CaCl2 and CaSO4. Finally, it is distilled under reduced pressure from sodium. Precautions should be taken (efficient fume hood) because of its very UNPLEASANT ODOUR.[Beilstein 1 IV 1275.]
Dimethyl sulfide Preparation Products And Raw materials
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