Table 1.

Chemical and physical properties of sulfur mustard, capsaicin, and chloropicrin. .

	Agent
Property/parameter	Sulfur mustard2,3	Capsaicin3,4	Chloropicrin3,5,6
Chemical formula	C4H8Cl2S	C18H27NO3	CCl3NO2
Structure
Form at rt.	Yellowish greasy oil, vesicant	Crystalline off-white powder, irritant	Colorless liquid, irritant
CAS no.	505-60-2	404-86-4	76-06-2
Molecular weight	159.1 g/mol	305.4 g/mol	164.4 g/mol
Melting point	13.5°C	65°C	-64°C
Boiling point	216°C	210–220°C	112°C
Density (liquid)	1.27 g/cm3 (at 20°C)	1.04 g/cm3 (at 25°C)	1.64 (at 20°C)
Vapor pressure (mmHg 20 or 25°C)	0.11 mmHg (at 25°C)	1.3 ×10-8 mmHg (at 25°C)	23.8 mmHg (at 25°C)
Vapor density (air = 1)	5.5	1.59	5.7
Water solubility (g/l)	0.068 g/l (at 25°C)	Poor	1.62 g/l (at 25°C)
Henry's law constant1	2.45 ×10-5 atm m3/mol	1.0 ×10-13 atm m3/mol	0.00205 atm m3/mol
Log Pow (octanol–water partition)	2.41	3.04	2.09
LD50	2.4 mg/kg (oral, rat)	47.2 mg/kg (oral, mouse)	250 mg/kg (oral, rat)

¹Henry's law p = k_Hc, where p is the partial pressure of the solute, c is the concentration of the solute and k_H is a constant with the dimensions of pressure divided by concentration.

²Munro et al. (1999).

³Hazardous Substances Data Bank, HSDB (2009).

⁴Yaws (2008).

⁵Jackson (1933).

⁶Sanchez-Moreno et al. (2009).