Online Encyclopedia


Online Encyclopedia
Originally appearing in Volume V19, Page 98 of the 1911 Encyclopedia Britannica.
Spread the word: it!
MUSTARD OILS, organic chemical compounds of general formula R.NCS. They may be prepared by the action of carbon bisulphide on primary amines in alcoholic or ethereal solution, the alkyl dithio-carbamic compounds formed being then precipitated with mercuric chloride, and the mercuric salts heated in aqueous solution, 2R•NHZCS2CS/NHR HgC121RHNCS2J2Hg--HgS+H2S+2RNCS; —> \S•NH,R .-4 or the isocyanic esters may be heated with phosphorus pentasulphide (A. Michael and G. Palmer, Amer. Chem. Jour., 1884, 6, 257). They are colourless liquids with a very pungent irritating odour. They are readily oxidized, with production of the corresponding amine. Nascent hydrogen converts them into the amine, with simultaneous formation of thio-formaldehyde, RNCS+4H=R•NH2+HCSH. When heated with acids to 100 C, they decompose with formation of the amine and liberation of carbon bisulphide and sulphuretted hydrogen. They combine directly with alcohols, mercaptans, ammonia, amines and with aldehyde ammonia. Methyl mustard oil, CH3NCS, melts at 35° C.and boils at 119° C. Allyl mustard oil, C3HBNCS, is the principal constituent of the ordinary mustard oil obtained on distilling black mustard seeds. These seeds contain potassium myronate (C1oH,8NS20,0K) which in presence of water is hydrolysed by the myrosiri present in the seed, C15I-118NS2O10K = C6Hi206+KHSO4+CaHBNCS. It may also be prepared by heating allyl sulphide with potassium. sulphocyanide. It is a colourless liquid boiling at 150.7° C. I; combines directly with potassium bisulphite. Phenyl mustard of CBHGNCS, is obtained by boiling sulphocarbanilide with concentrated hydrochloric acid, some triphenylguanidine being formed at the same time. It is a colourless liquid boiling at 222° C. When heated with copper powder it yields benzonitrile.
End of Article: MUSTARD OILS
MUSTER (Mid. Eng. mostre, moustre, adapted from the...

Additional information and Comments

There are no comments yet for this article.
» Add information or comments to this article.
Please link directly to this article:
Highlight the code below, right click and select "copy." Paste it into a website, email, or other HTML document.