Allylpropyldisulfid Chemische Eigenschaften,Einsatz,Produktion Methoden
ERSCHEINUNGSBILD
HELLGELBE FLüSSIGKEIT MIT STECHENDEM GERUCH.
CHEMISCHE GEFAHREN
Zersetzung beim Verbrennen unter Bildung von Schwefeloxiden. Reagiert mit Oxidationsmitteln.
ARBEITSPLATZGRENZWERTE
TLV: 0,5 ppm (als TWA); Sensibilisierung; (ACGIH 2008).
MAK: 2 ppm 12 mg/m?Spitzenbegrenzung: überschreitungsfaktor I(1); (DFG 2008).
AUFNAHMEWEGE
Aufnahme in den K?rper durch Inhalation und durch Verschlucken.
INHALATIONSGEFAHREN
Beim Verdampfen bei 20°C kann schnell eine gesundheitssch?dliche Kontamination der Luft eintreten.
WIRKUNGEN BEI KURZZEITEXPOSITION
WIRKUNGEN BEI KURZZEITEXPOSITION: Die Substanz reizt die Augen, die Haut und die Atemwege.
LECKAGE
Ausgelaufene Flüssigkeit m?glichst in abdichtbaren Beh?ltern sammeln. Reste mit Sand oder inertem Absorptionsmittel aufnehmen und an einen sicheren Ort bringen. Chemikalienschutzanzug mit umgebungsluftunabh?ngigem Atemschutzger?t.
Chemische Eigenschaften
Allyl propyl disulfi de is a pale yellow liquid with a pungent odor and is insoluble in water.
It decomposes on burning, producing sulfur oxides, and it also gives off irritating or toxic fumes (or gases) in a fi re. It reacts with oxidants. Allyl propyl sulfi de is used as a synthetic
fl avor and food additive. Allyl propyl disulfi de is the chief volatile component of onion oil
as well as being a volatile component of chives and garlic.
Occurrence
Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and
onion.
Verwenden
This chemical,Allyl Propyl Disulfide which occurs in natural food products, could find use in flavor reconstitution of soups, meat preserves, etc. in spice blends, sausages, etc. It is conceivable that it would be permissible in flavor compositions for food products, since it occurs in Garlic, Onion and Asafoetida oils.
Allgemeine Beschreibung
Clear pale yellow liquid with a pungent odor.
Air & Water Reaktionen
Insoluble in water.
Reaktivit?t anzeigen
Allyl Propyl Disulfide may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid.
Hazard
Eye and upper respiratory tract irritant.
Health Hazard
Exposures to allyl propyl disulfi de are absorbed into the body by inhalation and by ingestion.
It causes a burning sensation, cough, chest tightness, nausea, vomiting, irritation to
the eyes, skin, and respiratory tract. Based on animal and human experimental data, allyl
propyl sulfi de is regarded as an occupational skin sensitizer.
Brandgefahr
Allyl Propyl Disulfide is combustible.
Kontakt-Allergie
With allicin and diallyl sulfide, allylpropyldisulfide is
one of the allergens in garlic (Allium sativum L.). See
also Chap. 46.
Sicherheitsprofil
Skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes
Lager
Allyl propyl disulfi de should be separated from oxidants.
Vorsichtsma?nahmen
During use/handling of allyl propyl disulfi de, occupational workers should use safety
goggles or eye protection in combination with breathing protection and protective gloves.
Many of the chemical reactions may result in a hazardous situation, i.e., generation of
flammable or toxic chemicals, fi re or detonation.
Allylpropyldisulfid Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte