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Alternatively, sulfides can be synthesized by the addition of a thiol to an alkene in the thiol-ene reaction: R-CH=CH 2 + H-SR' → R-CH 2-CH 2-S-R' This reaction is often catalysed by free radicals produced from a photoinitiator. [6] Sulfides can also be prepared by many other methods, such as the Pummerer rearrangement. Trialkysulfonium salts ...
In organic chemistry, a thiol (/ ˈ θ aɪ ɒ l /; [1] from Ancient Greek θεῖον (theion) 'sulfur' [2]), or thiol derivative, is any organosulfur compound of the form R−SH, where R represents an alkyl or other organic substituent. The −SH functional group itself is referred to as either a thiol group or a sulfhydryl group, or a ...
Thiophenol is an organosulfur compound with the formula C 6 H 5 SH, sometimes abbreviated as PhSH. This foul-smelling colorless liquid is the simplest aromatic thiol.The chemical structures of thiophenol and its derivatives are analogous to phenols, where the oxygen atom in the hydroxyl group (-OH) bonded to the aromatic ring in phenol is replaced by a sulfur atom.
Treatment of sulfur with hydrogen gives hydrogen sulfide.When dissolved in water, hydrogen sulfide is mildly acidic: [5] H 2 S ⇌ HS − + H +. Hydrogen sulfide gas and the hydrosulfide anion are extremely toxic to mammals, due to their inhibition of the oxygen-carrying capacity of hemoglobin and certain cytochromes in a manner analogous to cyanide and azide.
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Ethanethiol, commonly known as ethyl mercaptan, is an organosulfur compound with the formula CH 3 CH 2 SH. [5] It is a colorless liquid with a distinct odor. Abbreviated EtSH, it consists of an ethyl group (Et), CH 3 CH 2, attached to a thiol group, SH.
Some metal sulfides, when exposed to a strong mineral acid, including gastric acids, will release toxic hydrogen sulfide. Organic sulfides are highly flammable. When a sulfide burns it produces sulfur dioxide (SO 2) gas. Hydrogen sulfide, some of its salts, and almost all organic sulfides have a strong and putrid stench; rotting biomass ...
Humans and other animals have an exquisitely sensitive sense of smell toward the odor of low-valent organosulfur compounds such as thiols, sulfides, and disulfides. Malodorous volatile thiols are protein-degradation products found in putrid food, so sensitive identification of these compounds is crucial to avoiding intoxication.