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515809

Sigma-Aldrich

Ammonium sulfide solution

40-48 wt. % in H2O

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About This Item

Fórmula lineal:
(NH4)2S
Número de CAS:
12135-76-1
Peso molecular:
68.14
MDL number:
MFCD00010892
UNSPSC Code:
12352300
eCl@ss:
38030205
PubChem Substance ID:
329757716
NACRES:
NA.21

form

liquid

Quality Level

200

concentration

40-48 wt. % in H2O
40.0-48.0% (titration by Na2S2O3)

refractive index

n20/D 1.467

bp

40 °C

density

1 g/mL at 25 °C

SMILES string

N.N.S

InChI

1S/2H3N.H2S/h2*1H3;1H2

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

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General description

Ammonium sulfide solution (aqueous ammonium sulfide) is a 40-48wt.% solution in water. Ammonium sulfide is an inorganic salt with a sulfurous odor, which is commonly used in the food industry as a flavoring agent. The influence of ammonium sulfide treatment on (100)GaAs (gallium arsenide) surfaces has been studied by x-ray photoelectron spectroscopy (XPS) and reflection high-energy electron diffraction (RHEED). Its potential as an alternative to hydrogen sulfide for the transformation of activated amides to thioamides by thiolysis has been investigated. The reaction of ammonium sulfide with 3-hydroxy-2-butanone over a range of temperature has been reported to form various flavor compounds.

Application

Ammonium sulfide solution may be used to enhance the performance of type-II InAs/GaSb super lattice photodiodes by surface passivation technique.

signalword

Danger

Hazard Classifications

Aquatic Acute 1 - Flam. Liq. 2 - Skin Corr. 1B

supp_hazards

EUH031

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

68.0 °F - closed cup

flash_point_c

20 °C - closed cup

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Carpenter MS, et al.
J. Vac. Sci. Technol. B, 7(4), 845-850 (1989)
Mild method for the conversion of amides to thioamides.
Charette AB and Grenon M.
The Journal of Organic Chemistry, 68(14), 5792-5794 (2003)
Ammonium sulfide passivation of Type-II InAs/GaSb superlattice photodiodes.
Gin A, et al.
Applied Physics Letters, 84(12), 2037-2039 (2004)
Burdock GA.
Encyclopedia of Food and Color Additives, 1, 142-142 (1997)
J Xi et al.
Journal of agricultural and food chemistry, 47(1), 245-248 (1999-11-24)
The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4
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