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Akin to the chemistry of alcohols, thiols form sulfides, thioacetals, and thioesters, which are analogous to ethers, acetals, and esters respectively. Thiols and alcohols are also very different in their reactivity, thiols being more easily oxidized than alcohols. Thiolates are more potent nucleophiles than the corresponding alkoxides.
Some sulfides are named by modifying the common name for the corresponding ether. For example, C 6 H 5 SCH 3 is methyl phenyl sulfide, but is more commonly called thioanisole, since its structure is related to that for anisole, C 6 H 5 OCH 3. The modern systematic nomenclature in chemistry for the trival name thioether is sulfane. [2]
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 ...
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.
General structure of a monothioacetal General structure of a dithioacetal. In organosulfur chemistry, thioacetals are the sulfur analogues of acetals (R−CH(−OR) 2).There are two classes: the less-common monothioacetals, with the formula R−CH(−OR')−SR", and the dithioacetals, with the formula R−CH(−SR') 2 (symmetric dithioacetals) or R−CH(−SR')−SR" (asymmetric dithioacetals).
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.
Boiled eggs reek because sulfur-containing proteins in the whites release hydrogen sulfide gas when heated. Overcooking makes the odor worse and can cause the yolk to turn greenish-gray ...
Thiophene exhibits little sulfide-like character, but it does serve as a pi-ligand forming piano stool complexes such as Cr(η 5-C 4 H 4 S)(CO) 3. [ 24 ] Thiophene derivatives