网页Hydrogen sulfide. Formula: H 2 S. Molecular weight: 34.081. IUPAC Standard InChI:InChI=1S/H2S/h1H2 Copy. IUPAC Standard InChIKey:RWSOTUBLDIXVET-UHFFFAOYSA-N Copy. CAS Registry Number: 7783-06-4. Chemical structure: This structure is also available as a 2d Mol file or as a computed 3d SD file The 3d structure may be viewed using Java or Javascript.
网页2024年4月9日 · hydrogen sulfide is a hydride of sulfur with the chemical formula H2S. A colorless, highly toxic gas with a bad odor (the smell of a bad egg). Soluble in water and ethanol, the specific gravity of 1.1906. Melting Point -85.5°C, boiling point -60.4°C, critical temperature 100.4°C, critical pressure 90.06 x 105 Pa.
网页The purpose of this Toxicological Review is to provide scientific support and rationale for the hazard and dose-response assessment in IRIS pertaining to chronic exposure to hydrogen sulfide. It is not intended to be a comprehensive treatise on the chemical or toxicological nature of hydrogen sulfide.
网页Hydrogen sulfide is a chemical compound with the formula H 2 S. It is a colorless chalcogen-hydride gas, and is poisonous, corrosive, and flammable, with trace amounts in ambient atmosphere having a characteristic foul odor of rotten eggs. [11]
网页1. Remove victims from exposure. Emergency personnel should avoid self- exposure to hydrogen sulfide. 2. Evaluate vital signs including pulse and respiratory rate, and note any trauma. If no pulse is detected, provide CPR. If not breathing, provide artificial respiration. If breathing is labored, administer oxygen or other respiratory support. 3.
网页HYDROGEN SULFIDE. CAS number: 7783-06-4. Synonyms: Hydrosulfuric acid; Stink damp; Sulfur hydride; Sulfureted hydrogen. Molecular formula: H 2 S. TLV–TWA, 1 ppm (1.4 mg/m 3) TLV–STEL, 5 ppm (7 mg/m 3) To view TLV and Documentation, you must be logged in as an ACGIH member or have previously purchased the documentation.
网页Additional Names: Sulfureted hydrogen; "hydrosulfuric acid" Molecular Formula: H2S. Molecular Weight: 34.08. Percent Composition: H 5.92%, S 94.09% Literature References: Evolved from numerous environmental natural sources such as bacterial decomposition of vegetable and animal proteinaceous material.