Disulfide, dipropyl
- Formula: C6H14S2
- Molecular weight: 150.305
- IUPAC Standard InChIKey: ALVPFGSHPUPROW-UHFFFAOYSA-N
- CAS Registry Number: 629-19-6
- 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: Propyl disulfide; Dipropyl disulfide; 4,5-Dithiaoctane; Dipropyl disulphide; (n-C3H7S)2; n-Propyl disulfide; di-n-Propyl disulfide; 1-(Propyldisulfanyl)propane; NSC 75122
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | ZB-5 | DB-1 | DB-1 | Ultra-1 | HP-1 |
Column length (m) | 0. | 30. | 30. | 25. | 50. |
Carrier gas | He | H2 | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.2 | 0.2 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.33 | 1.05 | |
Tstart (C) | 40. | 60. | 50. | 60. | 40. |
Tend (C) | 265. | 250. | 300. | 230. | 260. |
Heat rate (K/min) | 7. | 4. | 5. | 2. | 2. |
Initial hold (min) | 4. | 2. | |||
Final hold (min) | 5. | 5. | |||
I | 1115. | 1094. | 1082. | 1083.9 | 1090. |
Reference | Gocmen, Gurbuz, et al., 2004 | Pino, Fuentes, et al., 2001 | Johnson, Urso, et al., 1997 | Farkas, Hradský, et al., 1992 | Kuo and Ho, 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | HP-1 | OV-101 | OV-1 | OV-1 |
Column length (m) | 50. | 50. | 183. | 183. |
Carrier gas | He | He | N2 | |
Substrate | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.762 | |
Phase thickness (μm) | 1.05 | |||
Tstart (C) | 40. | 50. | 0. | 0. |
Tend (C) | 260. | 250. | 230. | 230. |
Heat rate (K/min) | 2. | 4. | 1. | 1. |
Initial hold (min) | ||||
Final hold (min) | ||||
I | 1094. | 1093. | 1095. | 1092. |
Reference | Kuo and Ho, 1992, 2 | Misharina and Golovnya, 1989 | Schreyen, Dirinck, et al., 1976 | Schreyen, Dirinck, et al., 1976, 2 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Gocmen, Gurbuz, et al., 2004
Gocmen, D.; Gurbuz, O.; Rouseff, R.L.; Smoot, J.M.; Dagdelen, A.F.,
Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana,
Eur. Food Res. Technol., 2004, 218, 6, 573-578, https://doi.org/10.1007/s00217-004-0913-6
. [all data]
Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T.,
Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don),
J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034
. [all data]
Johnson, Urso, et al., 1997
Johnson, C.I.; Urso, A.; Geleta, L.,
Broad spectrum analysis of municipal and industrial effluents discharged into the Peace, Athabasca and Slave river basins: characterization of effluent samples, 1994 - Volume 1 of 2, Northern River Basins Study Project Report No. 121, Norther River Basins Study, Edmonton, Alberta, 1997, 27. [all data]
Farkas, Hradský, et al., 1992
Farkas, P.; Hradský, P.; Kovác, M.,
Novel flavour components identified in the steamn distillate of onion (Allium cepa L.),
Z. Lebensm. Unters. Forsch., 1992, 195, 5, 459-462, https://doi.org/10.1007/BF01191718
. [all data]
Kuo and Ho, 1992
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (Allium fistulosum L. variety Caespitosum),
J. Agric. Food Chem., 1992, 40, 1, 111-117, https://doi.org/10.1021/jf00013a021
. [all data]
Kuo and Ho, 1992, 2
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the solvent extracts of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (A. fistulosum L. variety caepitosum),
J. Agric. Food Chem., 1992, 40, 10, 1906-1910, https://doi.org/10.1021/jf00022a036
. [all data]
Misharina and Golovnya, 1989
Misharina, T.A.; Golovnya, R.V.,
Regularities of retention of a pseudohomologous series of dialkylpolysulfides in capillary gas chromatography,
Zh. Anal. Khim., 1989, 44, 514-519. [all data]
Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Analysis of leek volatiles by headspace condensation,
J. Agric. Food Chem., 1976, 24, 6, 1147-1152, https://doi.org/10.1021/jf60208a023
. [all data]
Schreyen, Dirinck, et al., 1976, 2
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Volatile flavor components of leek,
J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-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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