Chemical Sampling Information
	Dipropyl Disulfide
Quick Links General Description Health Factors Monitoring Search    [use word(s)/phrase ] Table of Contents By Name A B C D E F G H I J K L M N O P Q R S T U V W X Y Z By CAS Number General Description Synonyms: Di-n-propyl disulfide; Propyl disulfide; Propyl disuphide OSHA IMIS Code Number: D626 Chemical Abstracts Service (CAS) Registry Number: 629-19-6 Chemical Description and Physical Properties: colorless to pale yellow odorous liquid molecular formula: C6H14S2 molecular weight: 150.31 boiling point: 195-196°C flash point: 66.1°C melting point: -86°C Health Factors Potential symptoms: Irritation of eyes, respiratory tract, skin, and digestive tract. Health Effects: No health effect studies in humans were found. Potential Irritation-Eye, Nose, Throat---Marked (HE14). Affected organs: Eyes, respiratory system, skin Notes: OSHA does not have a PEL for dipropyl disulfide (DPDS), and its toxicological properties (e.g., acute LD50, LC50, toxicokinetics, and chronic effects in animals) have not been fully investigated. The odor detection threshold for DPDS has been reported to be 0.13 mg/m3, and it may be a significant component of the aroma of slices of leek and onion. Studies with isolated perfused rat livers indicated metabolism of DPDS to propyl mercaptan, propylglutathione sulfide methylpropyl sulfide, and methylpropyl sulfone. Pretreatment of rats with DPDS increased its own metabolism, possibly by the induction of cytochrome P450 2B1/2. It also induced microsomal epoxide hydrolase, glutathione S-transferase, and UDP-glucuronosyltransferase activities in liver. Date Last Revised: 09/12/2006 Literature Basis: Acros Organics.: Material Safety Data Sheet: Propyl disulfide, 99%. Guyonnet, D., Siess, M.H., Le Bon, A.M. and Suschetet, M.: Modulation of phase II enzymes by organosulfur compounds from allium vegetables in rat tissues. Toxicol. Appl. Pharmacol. 154(1): 50-58, 1999. Nielsen, G.S. and Poll, L.: Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum Var. bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis. J. Agric. Food Chem. 52(6): 1642-1646, 2004. O’Neill, D.H. and Phillips, V.R.: A review of the control of odour nuisance from livestock buildings: Part 3. Properties of the odorous substances which have been identified in livestock wastes or in the air around them. J. Agric. Eng. Res. 53(1): 23-50, 1992. Teyssier, C. and Siess, M.H.: Metabolism of dipropyl disulfide by rat liver phase I and phase II enzymes and by isolated perfused rat liver. Drug Metab. Dispos. 28(6): 648-654, 2000. Monitoring Methods used by OSHA Laboratory Sampling/Analytical Method: sampling media: Chromosorb 106 Tube (100/50 mg sections, 60/80 mesh) analytical solvent: Trichloroethylene maximum volume: 10 Liters   maximum flow rate: 0.2 L/min current analytical method: Gas Chromatography; GC/FPD method reference: OSHA Analytical Method (OSHA PV2086) method classification: Partially Validated All Trademarks are the property of their respective owners.