Detail of "75-18-3"

CAS Number:
75-18-3
Name:
Dimethyl sulfide
Molecular Structure:
Formula:
C₂H₆S
Molecular Weight:
62.13
Synonyms:
Methane,thiobis- (9CI);Methyl sulfide (8CI);2-Thiapropane;DMS;Dimethyl monosulfide;Dimethyl sulphide;Dimethyl thioether;Methyl monosulfide;Thiobis(methane);
EINECS:
200-846-2
Density:
0.822 g/cm³
Melting Point:
-98 °C(lit.)
Boiling Point:
29.5 °C at 760 mmHg
Flash Point:
-34 °C
Appearance:
clear colorless liquid
Hazard Symbols:
F, Xn
Risk Codes:
11-22-37/38-41-36
Safety:
7-9-16-29-33-36/39-26 Details
Transport Information:
UN 1164 3/PG 2

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Reference

Atmospheric chemistry of carbon disulfide: Atmospheric chemistry of carbon disulfide. Jones, B. M. R.; Cox, R. A.; Penkett, S. A. (Environ. Med. Sci. Div., AERE, Harwell/Oxfordshire OX11 0RA, UK). J. Atmos. Chem., 1(1), 65-86 (English) 1983. CODEN: JATCE2. DOCUMENT TYPE: Journal CA Section: 59 (Air Pollution and Industrial Hygiene) The oxidn. of CS2 was studied under conditions which are likely to occur in the atm. The quantum yield for direct photo-oxidn. of CS2 in air at 1 atm pressure, by using near UV radiation was 0.012, with COS as a major product. The rate coeff. (k1) for the reaction of OH with CS2, was detd. from measurements of OCS formation in the near UV photolysis of HONO-CS2-O-N4 mixts. k1 Was dependent on O concn. rising from ￡ 4 ′ 10-14 cm3/mol. s at O ￡15 Torr to (2.0 ± 1.0) ′ 10-12 cm3/mol.-s at 1 atm air and 300 K. Equimolar amts. of COS and SO2 were the major reaction products. The concn. of CS2 in the ambient atm. was measured and the concn. to be expected in the background atm. was estd. Rate and concn. data were used to show that CS2 oxidn. represents a major source for atm. COS. It can also serve as an alternate source for atm. SO2 in addn. to that produced from H2S and Me2S [75-18-3]. Atm. concns. and rate data for these trace S gases suggest that the natural S budget is much smaller than the yearly amts.Except for chemicals metioned above, 7446-09-5 and 463-58-1 are also used. of SO2 emitted from anthropogenic sources. .

Some important flavor compounds in mandarin, grapefruit and orange juices and peel essential oils: Some important flavor compounds in mandarin, grapefruit and orange juices and peel essential oils. Shaw, P. E.; Wilson, C. W., III; Berry, R. E. (Citrus Subtrop. Prod. Lab., ARS, Winter Haven, FL 33880, USA). Proc. Int. Soc. Citric., Volume Date 1981, 2, 911-14 (English) 1983. CODEN: PICIDM. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two components of mandarin peel oil believed to have significant influences on mandarin flavor, thymol [89-83-8] and dimethylanthranilate [85-91-6], were found important in aroma in mandarin peel oil and flavor in mandarin juice. Two monoterpenes, g-terpinene [99-85-4] and b-pinene [127-91-3], were also important to mandarin aroma and flavor. 624-92-0 and 4674-50-4 are also in the experiment. The role of nootkatone [4674-50-4] in grapefruit aroma and flavor was studied along with its interrelations to other grapefruit flavor components. When nootkatone is above threshold levels, other grapefruit oil constituents apparently have major influence on flavor. Volatile S compds., hydrogen sulfide, dimethyl sulfide [75-18-3], methanethiol [74-93-1], and dimethyl disulfide [624-92-0], were identified in ppm in headspace gases above fresh orange, grapefruit, tangerine, lemon, lime, tangelo, and tangor juices. The study included variations in quantity of hydrogen sulfide with time after juice extn. and throughout a season for specific fruit. Quantity of hydrogen sulfide present was decreased more by frost damage to fruit than by normal maturation during a season. Di-Me sulfide was detected in canned orange and grapefruit juices and glass-packed orange juice in ppm. This sulfide may be an important contributor to off-flavor in some processed citrus juices. .

Detail of "75-18-3"

Dimethyl sulfide

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Reference