|Jmol-3D images||Image 1|
|Melting point||−103.8 °C (−154.8 °F; 169.3 K)|
|Boiling point||92 °C (198 °F; 365 K)|
|Solubility in water||insoluble|
|Solubility in ethanol||fully miscible|
|Solubility in diethyl ether||fully miscible|
Refractive index (nD)
|S-phrases||(S2) S9 S16 S51 S62|
|Main hazards||Skin and eye irritant. Highly flammable liquid and vapor|
|Flash point||−10 °C (14 °F; 263 K)|
|Related thioethers||dimethyl sulfide|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Diethyl sulfide is a clear flammable chemical compound with a pungent garlic-like odor. It has the chemical formula C
10S, though it can also be written (C
2S or Et
2S to make its chemical structure more clear. It is prepared by treating ethanol with concentrated sulfuric acid, partially neutralizing the new solution with sodium carbonate, then distilling the resulting sodium ethyl sulfate in a solution containing potassium sulfide.
Diethyl sulfide is a by-product of the commercial production of ethanethiol, which is prepared by the reaction of ethylene with hydrogen sulfide over an alumina-based catalyst. The amount of diethyl sulfide produced can be controlled by varying the ratio of hydrogen sulfide to ethylene.
Diethyl sulfide is used as a solvent for anhydrous minerals and in plating baths for gold and silver.
- Merck index of Chemicals and Drugs, 9th ed., monograph 3801
- Baldry, Jane; J. Dougan and G. E. Howard (1972). "Volatile Flavouring Constituents of Durian". Phytochemistry 11: 2081–2084. doi:10.1016/s0031-9422(00)90176-6.
- Gumbmann, M. R.; H. K. Burr (1964). "Volatile Sulfur Compounds in Potatoes". Journal of Food and Agricultural Chemistry 12: 404–408. doi:10.1021/jf60135a004.
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