Nitrogen mustards volatility

CWAs have been widely eondemned since they were first used on a massive scale during World War I. However, they are still stockpiled and used in many countries as they are cheap and relatively easy to produee, and can cause mass casualties. Although the blood agent CK is extremely volatile and undergoes rapid hydrolysis, the degradation of three types of vesicant CWAs, the sulfur mustards, nitrogen mustards, and Lewisite, results in persistent products. For... 

Ocular, percutaneous, inhalation, ingestion, and injection are all possible routes of exposure. Effects may be local, systemic, or both. All of the nitrogen mustards are oily liquids that are colorless to pale yellow and evaporate slowly. They are more dangerous than sulfur mustard but, like sulfur mustard, they are derivatives of ammonia. The most toxic and most volatile of the three nitrogen mustards is HN-2, but HN-3 is used more because it is stable. 

Bis (2-chloroethyl) ethylamine, A7-ethyl 2,2 di(chloroethyl)amine, ethylbis(2-chloroethyl) amine, one of the nitrogen mustards. Oily colourless-yellow liquid, mp 34°C bp 85°C, vapour pressure at 25°C 0.722 mmHg, volatility at 25°C, 2290 mg/m3. Similar effects to those of sulphur mustard but more damaging to the eye rapidly penetrates to the interior of the eyeball. 

Nitrogen mustard. Liquid, bp 87°C. Vesicant, also causes nausea, vomiting and haemorrhage. Volatility 2000 mg/m3 at 20°C. Casualty producing exposure (100 mg min/m3) is given as less than that for mustard gas (200 mg min/m3). 

The three nitrogen mustards HN-1, HN-2 and HN-3 (Scheme 1.2) are tertiary amines substituted with 2-chloroethyl groups similar to sulfur mustard. As free bases they are low volatility liquids, generally with poor stability, but form more stable water soluble solid hydrochloride salts. They were partially developed as CW agents during the 1930s but there has been no confirmed use. In WWII Germany produced 2000 tons of HN-3 the USA produced approximately 100 tons of HN-1 in a pilot plant. The most important of the N-mustards is HN-3,... 

A number of volatile aliphatic compounds that contain nitrogen or sulfur atoms are important aroma constituents. Alkyl thiols, dialkyl sulfides and disulfides, and alkyl thiocyanates belong to this group. They occur widely in foods and spices and determine the odor of, for example, onions, garlic, and mustard. Because of their potent smell, they are used in high dilution and are often produced only in small quantities. The same is true for the following ... 

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