Product Details
Products Description of Dimethyl disulfide CAS#624-92-0
Dimethyl disulfide industrial product purity ≥ 99%, flammable yellow liquid with sulfur odor. Melting point -84.7℃, boiling point 109.6℃. Vapor pressure 3.0×10⁶ mPa (20℃). LogP=1.91. Henry constant 105 Pa·m³/mol (calculated). Relative density 1.062 (20℃). Water solubility at 20℃ is 2.7 g/L, miscible with most organic solvents at 15~25℃. Stable when heated to 300℃, unstable in oxidizing agents. Freezing point 16℃.
Parameters
| Item | Value |
| Melting point | -85 °C |
| Boiling point | 109 °C(lit.) |
| density | 1.0625 |
| vapor density | 3.24 (vs air) |
| vapor pressure | 22 mm Hg ( 20 °C) |
| FEMA | 3536 | DIMETHYL DISULFIDE |
| refractive index | n 20/D 1.525(lit.) |
| Fp | 76 °F |
| storage temp. | Flammables area |
| solubility | 2.7g/l |
| form | Liquid |
| Specific Gravity | 1.0647 (20/4℃) |
| color | Clear yellow |
| Odor | at 0.10 % in propylene glycol. sulfurous vegetable cabbage onion |
| Odor Type | sulfurous |
| biological source | rabbit |
| Odor Threshold | 0.0022ppm |
| explosive limit | 1.1-16.1%(V) |
| Water Solubility | <0.1 g/100 mL at 20 ºC |
| JECFA Number | 564 |
| BRN | 1730824 |
| Dielectric constant | 9.77 |
| Exposure limits | ACGIH: TWA 0.5 ppm (Skin) |
| Stability: | Stable. Incompatible with strong bases, strong oxidizing agents, strong reducing agents. Flammable. |
| InChIKey | WQOXQRCZOLPYPM-UHFFFAOYSA-N |
| LogP | 1.91 at 20℃ |
| CAS DataBase Reference | 624-92-0(CAS DataBase Reference) |
| NIST Chemistry Reference | Disulfide, dimethyl(624-92-92-0) |
| EPA Substance Registry System | Methyl disulfide (624-92-0) |
Parameters
| Item | Value |
| Melting point | -85 °C |
| Boiling point | 109 °C(lit.) |
| density | 1.0625 |
| vapor density | 3.24 (vs air) |
| vapor pressure | 22 mm Hg ( 20 °C) |
| FEMA | 3536 | DIMETHYL DISULFIDE |
| refractive index | n 20/D 1.525(lit.) |
| Fp | 76 °F |
| storage temp. | Flammables area |
| solubility | 2.7g/l |
| form | Liquid |
| Specific Gravity | 1.0647 (20/4℃) |
| color | Clear yellow |
| Odor | at 0.10 % in propylene glycol. sulfurous vegetable cabbage onion |
| Odor Type | sulfurous |
| biological source | rabbit |
| Odor Threshold | 0.0022ppm |
| explosive limit | 1.1-16.1%(V) |
| Water Solubility | <0.1 g/100 mL at 20 ºC |
| JECFA Number | 564 |
| BRN | 1730824 |
| Dielectric constant | 9.77 |
| Exposure limits | ACGIH: TWA 0.5 ppm (Skin) |
| Stability: | Stable. Incompatible with strong bases, strong oxidizing agents, strong reducing agents. Flammable. |
| InChIKey | WQOXQRCZOLPYPM-UHFFFAOYSA-N |
| LogP | 1.91 at 20℃ |
| CAS DataBase Reference | 624-92-0(CAS DataBase Reference) |
| NIST Chemistry Reference | Disulfide, dimethyl(624-92-92-0) |
| EPA Substance Registry System | Methyl disulfide (624-92-0) |
Safety Information
| Item | Value |
| Hazard Codes | F,Xn,N,T+ |
| Risk Statements | 11-20/22-36-51/53-36/37/38-26-22-36/37 |
| Safety Statements | 26-61-45-38-36/37/39-28A-16-60-57-39-29 |
| RIDADR | UN 2381 3/PG 2 |
| WGK Germany | 2 |
| RTECS | JO1927500 |
| Autoignition Temperature | 304 °C |
| TSCA | Yes |
| HazardClass | 3 |
| PackingGroup | II |
| HS Code | 29309070 |
| Hazardous Substances Data | 624-92-0(Hazardous Substances Data) |
| Toxicity | LD50 orally in Rabbit: 290 - 500 mg/kg |
Product Application
Dimethyl disulfide serves as a chemical intermediate and food additive for onion, garlic, cheese, meats, soups, savory flavors and fruit flavors. It functions as a sulfiding agent in oil refineries. It is used to react 2-methylfuran-acrolein to produce food ingredients. It participates in the synthesis of 4-(methylthio)phenol. It replaces methyl mercaptan as a jet fuel additive. It is used as artificial flavoring agent and corrosion inhibitor. In agriculture, it acts as an effective soil fumigant.
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