Allyl disulfide（CAS#2179-57-9）

Molecular Formula	C6H10S2
Molar Mass	146.27
Density	1.008g/mLat 25°C(lit.)
Boling Point	180-195°C(lit.)
Flash Point	144°F
JECFA Number	572
Water Solubility	Insoluble in water
Vapor Presure	1 mm Hg ( 20 °C)
Vapor Density	>5 (vs air)
Appearance	Transparent liquid
Color	colorless to yellow
Odor	Diallyl disulfide is an essential odor component of garlic oil.
BRN	1699241
Storage Condition	2-8°C
Sensitive	Sensitive to heat and air
Refractive Index	n20/D 1.541(lit.)
MDL	MFCD00008656
Physical and Chemical Properties	Light yellow liquid. The patient presented with special garlic odor, with tear-inducing property. Boiling point 138~139 °c, or 79 °c (2133Pa). Insoluble in water, soluble in most common organic solvents. Natural products are found in raw cabbage, onions, garlic, chives, etc.
Use	Used as food additives, pharmaceutical intermediates

Product Detail

Risk Codes	R22 – Harmful if swallowed R36/37/38 – Irritating to eyes, respiratory system and skin. R10 – Flammable
Safety Description	S26 – In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 – Wear suitable protective clothing, gloves and eye/face protection. S37/39 – Wear suitable gloves and eye/face protection S16 – Keep away from sources of ignition. S36 – Wear suitable protective clothing.
UN IDs	UN 2810 6.1/PG 3
WGK Germany	3
RTECS	BB1000000
FLUKA BRAND F CODES	13
TSCA	Yes
HS Code	29309090
Hazard Class	6.1
Packing Group	II