Trisulfide, methyl propyl
- Formula: C4H10S3
- Molecular weight: 154.317
- IUPAC Standard InChI: InChI=1S/C4H10S3/c1-3-4-6-7-5-2/h3-4H2,1-2H3
- IUPAC Standard InChIKey: ZOYASYRPGHCQHW-UHFFFAOYSA-N
- CAS Registry Number: 17619-36-2
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Methyl propyl trisulfide; 1-Methyl-3-propyltrisulfane; Methyl propyl trisulphide; Methyl n-propyl trisulfide
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Normal alkane RI, polar column, temperature ramp
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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary |
|---|---|
| Active phase | CP-Wax 52CB |
| Column length (m) | 50. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.32 |
| Phase thickness (μm) | 0.25 |
| Tstart (C) | 50. |
| Tend (C) | 210. |
| Heat rate (K/min) | 1.5 |
| Initial hold (min) | 5. |
| Final hold (min) | 10. |
| I | 1539. |
| Reference | Chyau, Lin, et al., 1997 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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