Dimethyl sulfide

Dimethyl sulfide
	; Space-filling model of the molecular structure
Names
	Preferred IUPAC name (Methylsulfanyl)methane
	Other names (Methylthio)methane; Dimethyl sulfide; Dimethyl thioether;
Identifiers
CAS Number	75-18-3 ;
3D model (JSmol)	Interactive image;
3DMet	B00138;
Beilstein Reference	1696847
ChEBI	CHEBI:17437 ;
ChEMBL	ChEMBL15580 ;
ChemSpider	1039 ;
ECHA InfoCard	100.000.770
EC Number	200-846-2;
KEGG	C00580 ;
MeSH	dimethyl+sulfide
PubChem CID	1068;
RTECS number	PV5075000;
UNII	QS3J7O7L3U ;
UN number	1164
CompTox Dashboard (EPA)	DTXSID9026398 ;
	InChI InChI=1S/C2H6S/c1-3-2/h1-2H3 Key: QMMFVYPAHWMCMS-UHFFFAOYSA-N ; Key: QMMFVYPAHWMCMS-UHFFFAOYAH;
	SMILES CSC;
Properties
Chemical formula	(CH3)2S
Molar mass	62.13 g·mol−1
Appearance	Colourless liquid
Odor	Stench: cabbage, sulfurous, unpleasant
Density	0.846 g·cm−3
Melting point	−98 °C; −145 °F; 175 K
Boiling point	35 to 41 °C; 95 to 106 °F; 308 to 314 K
log P	0.977
Vapor pressure	53.7 kPa (at 20 °C)
Magnetic susceptibility (χ)	−44.9×10−6 cm3/mol
Refractive index (nD)	1.435
Thermochemistry
Std enthalpy of; formation (ΔfH⦵298)	−63.9 to −66.9 kJ⋅mol−1
Std enthalpy of; combustion (ΔcH⦵298)	−2.1812 to −2.1818 MJ⋅mol−1
Hazards
	GHS labelling:
Pictograms
Signal word	Danger
Hazard statements	H225, H315, H318, H335
Precautionary statements	P210, P261, P280, P305+P351+P338
Flash point	−36 °C (−33 °F; 237 K)
Autoignition; temperature	206 °C (403 °F; 479 K)
Explosive limits	19.7%
Safety data sheet (SDS)	osha.gov
Related compounds
Related chalcogenides	Dimethyl ether (dimethyl oxide); Dimethyl selenide; Dimethyl telluride;
Related compounds	Dimethyl sulfoxide; Dimethyl sulfone;
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

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

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