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A35801

Sigma-Aldrich

Allyl sulfide

97%

Sinónimos:

3,3′-Thiobis-1-propene, Diallyl sulfide, NSC 20947

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About This Item

Fórmula lineal:
(CH2=CHCH2)2S
Número de CAS:
592-88-1
Peso molecular:
114.21
Beilstein/REAXYS Number:
1736016
EC Number:
209-775-1
MDL number:
MFCD00008658
UNSPSC Code:
12352100
PubChem Substance ID:
24890786
NACRES:
NA.22

vapor density

3.9 (vs air)

vapor pressure

7 mmHg ( 20 °C)

assay

97%

form

liquid

refractive index

n20/D 1.490 (lit.)

bp

138 °C (lit.)

mp

−83 °C (lit.)

density

0.887 g/mL at 25 °C (lit.)

storage temp.

2-8°C

SMILES string

C=CCSCC=C

InChI

1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2

InChI key

UBJVUCKUDDKUJF-UHFFFAOYSA-N

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

114.8 °F - closed cup

flash_point_c

46 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Sigma-Aldrich

Sigma-Aldrich

W530316

Garlic oil blend

2-Propene-1-thiol technical, ~60% (GC)

Sigma-Aldrich

06030

2-Propene-1-thiol

Dipropyl sulfide 97%

Sigma-Aldrich

P54280

Dipropyl sulfide

Ethyl vinyl sulfide 96%

Sigma-Aldrich

445916

Ethyl vinyl sulfide

Tao Zeng et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 485-491 (2011-12-06)
Garlic oil (GO) has been shown to partially attenuate ethanol-induced fatty liver, but the underlying mechanisms remain unclear. The current study was designed to evaluate the protective effects of GO against ethanol-induced steatosis in vitro and in vivo, and to
Hsiao-Chi Wang et al.
Annals of the New York Academy of Sciences, 1271, 44-52 (2012-10-12)
Skin cancer is a serious concern whose incidence is increasing at an alarming rate. Allyl sulfides-i.e., sulfur metabolites in garlic oil-have been demonstrated to have anticancer activity against several cancer types, although the mechanisms underlying these effects remain enigmatic. Our
Yi-Chang Cheng et al.
Food chemistry, 136(3-4), 1296-1302 (2012-12-01)
Hypercholesterolemia is a well established risk factor for cardiac cell apoptosis. The purpose of this study is to evaluate the effects of garlic oil on cardiac apoptosis induced by a hypercholesterol diet. Twenty-four male Golden-Syrian hamsters at 3 months of
Xiaonan Lu et al.
The Journal of antimicrobial chemotherapy, 67(8), 1915-1926 (2012-05-03)
Bacterial biofilms pose significant food safety risks because of their attachment to fomites and food surfaces, including fresh produce surfaces. The purpose of this study was to systematically investigate the activity of selected antimicrobials on Campylobacter jejuni biofilms. C. jejuni
Zhi Zhu et al.
Journal of the science of food and agriculture, 93(3), 560-567 (2012-08-14)
Garlic oil (GO) has blood lipid-lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis-related gene expression. Early-lactation
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