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  • Methanethiol (also known as methyl mercaptan) is a colorless gas with a smell like rotten cabbage.
  • Mercaptan is a natural substance found in the blood, brain, and other animal as well as plant tissues.
  • It is disposed of through animal feces. It occurs naturally in certain foods, such as some nuts and cheese.
  • Mercaptan is also one of the main chemicals responsible for bad breath and the smell of flatus.
  • The chemical formula for methanethiol is CH3SH; it is classified as a thiol.
  • The dehydrogenation reaction paths of methanethiol CH,SH were analyzed by ab initio MO calculations.
  • The reaction ergodography for the unimolecular reaction process of methanethiol is a basic sulfur-containing compound.
  • The Merox process for mercaptan extraction is one of the family of Merox process applications developed for control of mercaptans (thiols) in hydrocarbon streams.
  • In the extraction Merox process the caustic soluble mercaptans are removed in a single, multi-stage extraction column using high efficiency trays designed by UOP.
  • The calculations for the phenolic and mercaptan liquors are based on the removal of given quantities of COD.
  • All wines with micro-oxygenation had a significantly lower level of both methyl and ethyl mercaptan.
  • The absorbed light intensity was determined from the rate of hydrogen production in the photolysis of methanethiol in the absence of oxygen, assuming the quantum yield of hydrogen to be unity.
  • The low quantum yields are due to reactive disappearance of sulfur dioxide and it was eliminated by irradiating a mixture of methanethiol and sulfur dioxide with the mercury lamp.
  • Three chemicals are associated with nuisance odours: ethyl mercaptan, methyl mercaptan and hydrogen sulphide.

     

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