General Description
A colorless liquid with a strong, offensive odor. Moderately toxic. Flash point below 0°F. Less dense than water and slightly soluble in water. Hence floats on water. Used as a chemical intermediate and a herbicide.
Reactivity Profile
PROPYL MERCAPTAN(107-03-9) emits toxic fumes of oxides of sulfur when heated to decomposition. Reacts violently on contact with calcium hypochlorite [Chem. Eng. News, 1973, 51(26), p. 14].
Air & Water Reactions
Highly flammable. Vapors explosive when exposed to heat, flame or sparks. Slightly soluble in water.
Hazard
Highly flammable, dangerous fire risk.
Health Hazard
Inhalation causes muscular weakness, convulsions, and respiratory paralysis; high concentrations may cause pulmonary irritation. Contact with liquid causes irritation of eyes and skin. Ingestion causes irritation of mouth and stomach.
Fire Hazard
Special Hazards of Combustion Products: Toxic sulfur dioxide is generated.
Description
Propane thiol is an organic compound with the molecular formula C3H8S. It belongs to the group of thiols. It is a colorless liquid with a strong, offensive odor. It is moderately toxic and is less dense than water and slightly soluble in water. It is used as a chemical intermediate and a herbicide . It is highly flammable and it gives off irritating or toxic fumes (or gases) in a fire. Heating it will cause rise in pressure with risk of bursting.
Chemical Properties
clear colourless liquid
Chemical Properties
Propanethiol is chemically classified among the thiols, which are organic compounds with molecular formulas and structural formulas similar to alcohols, except that sulfur-containing sulfhydryl group (- SH) replaces the oxygen - containing hydroxyl group in the molecule. Propanethiol's basic molecular formula is C3H7SH, and its structural formula is similar to that of the alcohol n-propanol.
Chemical Properties
Propyl mercaptan has a characteristic odor of cabbage. Below 2 to 3 ppm, it has a sweet onion and cabbage-like flavor.
Occurrence
Reported found in onion (Allium cepa L.), garlic, shallot, roasted onion, raw leek, heated leek, chive, cooked
chicken, beef, beer, American potato chips and durian (Durio zibethinus).
Definition
ChEBI: An alkanethiol that is propane substituted by a thiol group at position 1.
Preparation
By reacting propyl alcohol and H2S under particular conditions; from propyl alcohol or propyl disulfide and naphthalene; from
n-propyl chloride and potassium hydrosulfide; also from n-propanol plus bromine plus red phosphorus in the presence of sodium sulfate.
Flammability and Explosibility
Flammable
Purification Methods
Purify the thiol by dissolving it in aqueous 20% NaOH, extracting with a small amount of *benzene and steam distilling until clear. After cooling, the solution is acidified slightly with 15% H2SO4, and the thiol is distilled out, dried with anhydrous CaSO4 or CaCl2, and fractionally distilled under nitrogen. [Mathias & Filho J Phys Chem 62 1427 1958.] Also purify it by liberating the mercaptan by adding dilute HCl to the residue remaining after steam distilling. After direct distillation from the flask, and separation of the water, the mercaptan is dried (Na2SO4) and distilled under nitrogen. [Beilstein 1 IV 1449.]
Toxics Screening Level
The Initial Threshold Screening Level for 1-propanethiol is 16 μg/m 3 with a 1-hour
averaging time.
