Dimethyl sulfide

Dimethyl sulfide
Skeletal formula of dimethyl sulfide with all implicit hydrogens shown
Skeletal formula of dimethyl sulfide with all implicit hydrogens shown
Spacefill model of dimethyl sulfide
Spacefill model of dimethyl sulfide
Names
Preferred IUPAC name
(Methylsulfanyl)methane
Other names
  • (Methylthio)methane
  • Dimethyl sulfide
  • Dimethyl thioether
Identifiers
3D model (JSmol)
Abbreviations DMS
Me2S
1696847
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.000.770
EC Number
  • 200-846-2
KEGG
MeSH dimethyl+sulfide
RTECS number
  • PV5075000
UNII
UN number 1164
  • InChI=1S/C2H6S/c1-3-2/h1-2H3 checkY
    Key: QMMFVYPAHWMCMS-UHFFFAOYSA-N checkY
  • Key: QMMFVYPAHWMCMS-UHFFFAOYAH
  • CSC
Properties
C2H6S
Molar mass 62.13 g·mol−1
Appearance Colourless liquid
Odor Stench: cabbage, sulfurous, unpleasant
Density 0.846 g/cm3
Melting point −98 °C; −145 °F; 175 K
Boiling point 38 °C (decomposes at 450 °C)
2 g/L (at 20 °C)
log P 0.977
Vapor pressure 50.5 kPa (at 20 °C)
−44.9×10−6 cm3/mol
1.435
Thermochemistry
−63.9 to −66.9 kJ⋅mol−1
−2.1812 to −2.1818 MJ⋅mol−1
Hazards
GHS labelling:
GHS02: Flammable GHS05: Corrosive GHS07: Exclamation mark
Danger
H225, H319
P210, P261, P280, P305+P351+P338
NFPA 704 (fire diamond)
NFPA 704 four-colored diamond
2
3
0
Flash point −48 °C (−54 °F; 225 K)
205 °C (401 °F; 478 K)
Explosive limits Upper: 19.7% v/v
Lower: 2.2% v/v
Lethal dose or concentration (LD, LC):
> 2000 mg/kg (oral, rat)
> 5000 mg/kg (dermal, rabbit)
40250 ppm (rat, 4 h)
Safety data sheet (SDS) Fisher Scientific
Related compounds
Related compounds
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkYX markN ?)
Infobox references

Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S. It is the simplest thioether and has a characteristic disagreeable odor. It is a flammable liquid that boils at 37 °C (99 °F). It is a component of the odor produced from cooking of certain vegetables (notably maize, cabbage, and beetroot) and seafoods. It is also an indication of bacterial contamination in brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced by the bacterial metabolism of methanethiol.