Diethyl disulfide CAS 110-81-6

Product Name: Diethyl disulfide
CAS: 110-81-6
MF: C4H10S2
MW: 122.25
EINECS: 203-805-7
Melting point: 95-98.5 °C(lit.)
Boiling point: 151-153 °C (lit.)
Density: 0.993 g/mL at 25 °C (lit.)
Vapor density: 5.9 (vs air)
Vapor pressure: 5.7 hPa (25 °C)
FEMA: 4093 | DIETHYL DISULFIDE
Refractive index: n20/D 1.506(lit.)
Fp: 104 °F
Storage temp.: Store below +30°C.

1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements. 

Diethyl disulfide is an organic compound with a variety of important uses.

1. Diethyl disulfide CAS 110-81-6
is often used as an intermediate in the synthesis of various organic compounds, including drugs and agrochemicals.

2. Diethyl disulfide can be used as a flavoring agent in the food industry, contributing to the aroma and taste of certain products.

3. Diethyl disulfide CAS 110-81-6
can be used to formulate certain pesticides and herbicides to enhance their effectiveness.

4. In a laboratory setting, it is used in organic synthesis and research involving the development of new materials or compounds.

5. Diethyl disulfide CAS 110-81-6 can be used in analytical chemistry to detect and quantify certain compounds.

To store diethyl disulfide CAS 110-81-6 safely and effectively.

1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.

2. Store diethyl disulfide CAS 110-81-6 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.

3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.

4. Please keep diethyl disulfide CAS 110-81-6 away from incompatible substances such as strong oxidants, acids and bases. It should also be stored separately from food and beverages.

5. Use secondary controls, such as spill trays, to control any potential spills or leaks.

6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.

7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.