Chemical Sampling Information
	Allyl Propyl Disulfide
Quick Links General Description Exposure Limits Health Factors Monitoring Search    [use word(s)/phrase ] Table of Contents By Name A B C D E F G H I J K L M N O P Q R S T U V W X Y Z By CAS Number General Description Synonyms: 4,5-Dithia-1-octene; Onion oil; 2-Propenyl propyl disulfide; Propyl allyl disulfide OSHA IMIS Code Number: 0150 Chemical Abstracts Service (CAS) Registry Number: 2179-59-1 NIOSH, Registry of Toxic Effects (RTECS) Identification Number: JO0350000 NIOSH Pocket Guide to Chemical Hazards, Allyl Propyl Disulfide: chemical description, physical properties, potentially hazardous incompatibilities, and more Exposure Limits OSHA Permissible Exposure Limit (PEL) for General Industry: 29 CFR 1910.1000 Z-1 Table -- 2 ppm, 12 mg/m3 TWA OSHA Permissible Exposure Limit (PEL) for Construction Industry: 29 CFR 1926.55 Appendix A -- 2 ppm, 12 mg/m3 TWA OSHA Permissible Exposure Limit (PEL) for Maritime: 29 CFR 1915.1000 Table Z-Shipyards -- 2 ppm, 12 mg/m3 TWA American Conference of Governmental Industrial Hygienists (ACGIH) Threshold Limit Value (TLV): 0.5 ppm, 3 mg/m3 TWA National Institute for Occupational Safety and Health (NIOSH) Recommended Exposure Limit (REL): 2 ppm, 12 mg/m3 TWA; 3 ppm, 18 mg/m3 STEL Health Factors Potential symptoms: Irritation of eyes, nose, and respiratory system; lacrimation; cough, chest tightness; nausea, vomiting. Health Effects: Irritation – Eye, Nose, Throat---Marked (HE14) Affected organs: Eyes, respiratory system Notes: Patients with allergic contact dermatitis to garlic were reported to exhibit cross-sensitivity to allyl propyl disulfide. The single oral administration of allyl propyl disulfide in a dose of 2.5 mg/kg to six fasted volunteers was reported to lower blood glucose by 16% (-12 mg/dl) and to increase serum insulin by 57% (+4.0 µunits/ml) in 4 hours. Date Last Revised: 09/21/2006 Literature Basis: NIOSH Pocket Guide to Chemical Hazards: Allyl Propyl Disulfide. International Chemical Safety Cards (WHO/IPCS/ILO): Allyl propyl disulfide. Augusti, K.T. and Benaim, M.E.: Effect of essential oil of onion (allyl propyl disulphide) on blood glucose, free fatty acid and insulin levels of normal subjects. Clin. Chim. Acta 60(1): 121-123, 1975. Papageorgiou, C., Corbet, J.P., Menezes-Brandao, F., Pecegueiro, M. and Benezra, C.: Allergic contact dermatitis to garlic (Allium sativum L.). Identification of the allergens: the role of mono-, di-, and trisulfides present in garlic. A comparative study in man and animal (guinea-pig). Arch. Dermatol. Res. 275(4): 229-234, 1983. Pohanish, R.P. (editor): Allyl Propyl Disulfide. In, Sittig’s Handbook of Toxic and Hazardous Chemicals and Carcinogens, Fourth Ed., Vol. 1. Norwich, NY: Noyes Publications, William Andrew Publishing, 2002, pp. 106-107. Monitoring Methods used by OSHA Laboratory Sampling/Analytical Method: sampling media: Chromosorb 106 Tube (100/50 mg sections,60/80 mesh) analytical solvent: Trichloroethylene maximum volume: 10 Liters   maximum flow rate: 0.2 L/min (TWA) maximum volume: 3 Liters   maximum flow rate: 0.2 L/min (STEL) current analytical method: Gas Chromatography; GC/FPD method reference: OSHA Analytical Method (OSHA PV2086) method classification: Partially Validated All Trademarks are the property of their respective owners.