Sulphur dioxide is not produced by heating liver of sulphur - a
chemically complex salt - a metastable mixture of potassium
polysulfides and sulfate (K2S, K2S2, K2S3, K2S4, K2S5, K2SO4).
Hydrogen sulphide (H2S) is the gas that smells of rottn eggs.
Sulphur dioxide (SO2)has a different smell - its forms an acid when
it dissolves in water - which is why so many of us get wheezy when we
drink cheap white wines that have been preserved with sulphur
Heating liver of sulphur - or dropping it in acid will produce
hydrogen sulphide in large qualntities.
In concentrations of 150 or greater mg/kg (air), a person’s ability
to detect the gas is affected by temporary paralysis of the
olefactory nerves in the nose. Owing to this unique property of
Hydrogen sulphide, relying totally on the sense of smell to warn
against the gas, can be extremely dangerous. In high concentrations,
the ability to smell the gas is lost instantaneously, the
disappearance of the odour could mean that the gas concentrations
Never drop it in the pickle!
Gold and Stone