A treatise on chemistry by Roscoe Henry E. (Henry Enfield) 1833-1915

Author:Roscoe, Henry E. (Henry Enfield), 1833-1915
Language: eng
Format: epub
Tags: Chemistry
Publisher: New York, D. Appleton and Co.

formed by the action of alcoholic potash on ethyl xanthate (Debus), when the following peculiar action occurs .

CS I 2n 2 n 5 + 2 KOH = Col^A + HO.C.H, + KSH. ( bO 2 li 5 ( feK

It is soluble in water and alcohol, and appears to be isomorphous with potassium xanthate. Acids decompose it into alcohol, carbon dioxide, and sulphuretted hydrogen, and when its solution is boiled, alcohol, carbonyl sulphide, potassium sulphide, and potassium carbonate are formed. 1

When a solution of lead acetate is added to its solution, a white precipitate of lead ethyl monothiocarbonate, (C0 2 .C 2 H 5 ) 2 S 2 Pb, is formed, and this crystallizes from hot alcohol in needles. Iodine acts upon these salts as it does on the xanthates with the formation of the ethyl ether of dithiocarbonic acid or

diethylcarboxydisidphide, -j g'no'ocSr 5 ^^ S * s a c °l° ur ^ ess > strongly refracting oil, heavier than water. 2

The monosulphide, S(C0 2 .C 2 H 5 ) 2 , corresponding to the former compound, was obtained by Victor Meyer by acting on ethyl chlorocarbonate with sodium sulphide. It was termed by him ethyl dicarbothionate. It is a colourless liquid, boiling about 180°, and possessing a peculiar, but faint smell. 3

Ethyl Thioxycarbonate, CO(OC 2 H 6 )SC 2 H 5 , is obtained by acting with ethyl bromide or potassium ethyl monothiocarbonate, and also when sodium mercaptide is treated with ethyl chlorcarbonate :

CO | ^°2 H 5 + NaSC 2 H 5 = CO

It is a colourless, strongly refracting liquid, boiling at 156°. It possesses a smell like that of decaying fruit, and has an aromatic taste. Cold ammonia decomposes, this compound, which is isomeric with ethyl dioxythiocarbonate into mercaptan and urethane:

{(~\r\ TT ( r\C* TT

U ^S**S _i_ TVJTT r<n J VJ ^2 ±1 5 i TTQ fi TT

CJ/1 TT ~T i-N-tJ-o = \J(J •( ATTT "T Jn-io.Oo-tlf..

b0 2 H. 5 I NH 2

On heating with water to 100°, alcohol, carbon dioxide, and mercaptan are formed. 4

1 Bender, Ann. Chem. Pharm. cxlviii. 137.

2 Debus, Ann. Chem. Pharm.

3 Ber. Deutsch. Chem. Ges. ii. 297.

4 Salomon, Journ. Prakt. Chem. [2], vi. 433.

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