5,7-Diethyl-1,2,3,4,6-pentathiepane
- Formula: C6H12S5
- Molecular weight: 244.484
- IUPAC Standard InChI: InChI=1S/C6H12S5/c1-3-5-7-6(4-2)9-11-10-8-5/h5-6H,3-4H2,1-2H3
- IUPAC Standard InChIKey: IVFDVOATXVTNHJ-UHFFFAOYSA-N
- 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: 1,2,3,4,6-Pentathiepane, 5,7-diethyl
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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 |
|---|---|---|---|---|
| Active phase | Ultra-1 | HP-1 | HP-1 | HP-1 |
| Column length (m) | 25. | 50. | 50. | 50. |
| Carrier gas | H2 | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.2 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.33 | 1.05 | 1.05 | 1.05 |
| Tstart (C) | 60. | 40. | 40. | 40. |
| Tend (C) | 230. | 260. | 260. | 260. |
| Heat rate (K/min) | 2. | 2. | 2. | 2. |
| Initial hold (min) | ||||
| Final hold (min) | ||||
| I | 1786.3 | 1822. | 1824. | 1822. |
| Reference | Farkas, Hradský, et al., 1992 | Kuo and Ho, 1992 | Kuo and Ho, 1992 | Kuo, Chien, et al., 1990 |
| 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.
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, Chien, et al., 1990
Kuo, M.-C.; Chien, M.; Ho, C.-T.,
Novel Polysulfides Identified in the Volatile Components from Welsh Onions (Allium fistulosum L. var. maichuon) and Scallions (Allium fistulosum L. var. caespitosum),
J. Agric. Food Chem., 1990, 38, 6, 1378-1381, https://doi.org/10.1021/jf00096a017
. [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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