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Chemical Sampling Information (CSI)
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General Description

Synonyms: 4,5-Dithia-1-octene; Onion oil; 2-Propenyl propyl disulfide; Propyl allyl disulfide

OSHA IMIS Code Number: 0150

Chemical Abstracts Service (CAS) Registry Number: 2179-59-1

NIOSH Registry of Toxic Effects of Chemical Substances (RTECS) Identification Number: JO0350000

NIOSH Pocket Guide to Chemical Hazards, Allyl propyl disulfide: chemical description, physical properties, potentially hazardous incompatibilities, and more

Exposure Limits

OSHA Permissible Exposure Limit (PEL):

General Industry: 29 CFR 1910.1000 Z-1 Table -- 2 ppm, 12 mg/m3 TWA

Construction Industry: 29 CFR 1926.55 Appendix A -- 2 ppm, 12 mg/m3 TWA

Maritime: 29 CFR 1915.1000 Table Z-Shipyards -- 2 ppm, 12 mg/m3 TWA

American Conference of Governmental Industrial Hygienists (ACGIH) Threshold Limit Value (TLV): 0.5 ppm, 3 mg/m3 TWA

National Institute for Occupational Safety and Health (NIOSH) Recommended Exposure Limit (REL): 2 ppm, 12 mg/m3 TWA; 3 ppm, 18 mg/m3 STEL

Health Factors

Potential Symptoms: Irritation of eyes, nose, and respiratory system; lacrimation; cough, chest tightness; nausea, vomiting.

Health Effects: Irritation – Eye, Nose, Throat---Marked (HE14)

Affected Organs: Eyes, respiratory system

Notes:

  1. Patients with allergic contact dermatitis to garlic were reported to exhibit cross-sensitivity to allyl propyl disulfide.
  2. The single oral administration of allyl propyl disulfide in a dose of 2.5 mg/kg to six fasted volunteers was reported to lower blood glucose by 16% (-12 mg/dl) and to increase serum insulin by 57% (+4.0 µunits/ml) in 4 hours.

Date Last Revised: 09/21/2006

Literature Basis:

  • NIOSH Pocket Guide to Chemical Hazards: Allyl propyl disulfide.
  • International Chemical Safety Cards (WHO/IPCS/ILO): Allyl propyl disulfide.
  • Augusti, K.T. and Benaim, M.E.: Effect of essential oil of onion (allyl propyl disulphide) on blood glucose, free fatty acid and insulin levels of normal subjects. Clin. Chim. Acta 60(1): 121-123, 1975.
  • Papageorgiou, C., Corbet, J.P., Menezes-Brandao, F., Pecegueiro, M. and Benezra, C.: Allergic contact dermatitis to garlic (Allium sativum L.). Identification of the allergens: the role of mono-, di-, and trisulfides present in garlic. A comparative study in man and animal (guinea-pig). Arch. Dermatol. Res. 275(4): 229-234, 1983.
  • Pohanish, R.P. (editor): Allyl Propyl Disulfide. In, Sittig’s Handbook of Toxic and Hazardous Chemicals and Carcinogens, Fourth Ed., Vol. 1. Norwich, NY: Noyes Publications, William Andrew Publishing, 2002, pp. 106-107.
Monitoring Methods used by OSHA

Primary Laboratory Sampling/Analytical Method (SLC1):

  • 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 (TWA)
    maximum volume: 3 Liters
    maximum flow rate: 0.2 L/min (STEL)
    current analytical method: Gas Chromatography; GC/FPD
    method reference: OSHA Analytical Method (OSHA PV2086)
    method classification: Partially Validated
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