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33672-51-4

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33672-51-4 Usage

General Description

Isopropyl propyl disulphide is a chemical compound with the formula (CH3)2CHCH2S2. It is a clear, colorless liquid with a strong, garlic-like odor, and is commonly found in garlic and onion. Isopropyl propyl disulphide is responsible for the characteristic odor of these vegetables and is also known to have potential health benefits, including antioxidant and antimicrobial properties. It is often used in flavoring and fragrance applications, as well as in the production of pharmaceuticals and other chemical compounds. Additionally, it may have potential use in food preservation and medical applications due to its antimicrobial properties.

Check Digit Verification of cas no

The CAS Registry Mumber 33672-51-4 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,3,6,7 and 2 respectively; the second part has 2 digits, 5 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 33672-51:
(7*3)+(6*3)+(5*6)+(4*7)+(3*2)+(2*5)+(1*1)=114
114 % 10 = 4
So 33672-51-4 is a valid CAS Registry Number.
InChI:InChI=1/C6H14S2/c1-4-5-7-8-6(2)3/h6H,4-5H2,1-3H3

33672-51-4SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 18, 2017

Revision Date: Aug 18, 2017

1.Identification

1.1 GHS Product identifier

Product name 1-(propan-2-yldisulfanyl)propane

1.2 Other means of identification

Product number -
Other names 2-Methyl-3,4-dithiaheptan

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:33672-51-4 SDS

33672-51-4Relevant articles and documents

OXIDATION WITH NICKEL PEROXIDE. XIII. OXIDATION OF THIOLS TO DISULFIDES.

Nakagawa, K.,Shiba, S.,Horikawa, M.,Sato, K.,Nakamura, H.,et al.

, p. 305 - 310 (2007/10/02)

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