Sulphur Dioxide

Sulfur dioxide (also sulphur dioxide) is the chemical compound with the formula SO2. It is produced by volcanoes and in various industrial processes. Since coal and petroleum often contain sulfur compounds, their combustion generates sulfur dioxide.
Further oxidation of SO2, usually in the presence of a catalyst such as NO2, forms H2SO4, and thus Acid Rain. This is one of the causes for concern over the environmental impact of the use of these fuels as power sources.
Sulfur dioxide is sometimes used as a preservative for dried apricots and other dried fruits owing to its antimicrobial properties, and it is sometimes called E220 when used in this way. Sulfur dioxide is an important compound in winemaking, and is designated as parts per million in wine, E number: E220.
When it comes to Sulfur Dioxide Detection, Airmet can offer you the best solution for your application. We have a wide range of portable and fixed instruments suitable for most applications.
Sulphur Dioxide Characteristics
CAS No. 7446-93-9
Chemical formula SO2
Vapour density 2.26 (air = 1)
Safe Work Australia ES TWA 2 ppm
STEL 5 ppm
Flammable limits LEL ---
UEL ---
Equipment group ---
Temperature classification ---
Chemical/physical properties Sulphur dioxide is a colourless, non-flammable gas at room temperature with an acrid, suffocating odour and an acidic taste due to the formation of sulphurous acid.
Hazardous properties Sulphur dioxide is a respiratory irritant, most likely due to the action of the sulphurous acid formed when it dissolves in water in the mucous membranes. Inhalation of sulphur dioxide also leads to constriction of the airways, the severity of which is related to the concentration breathed.
Occurrence/Uses Sulphur dioxide occurs naturally in the atmosphere at concentrations of about 1 ppb. It is produced when sulphur containing hydrocarbon fuels are burnt, leading to the phenomenon known as “acid rain”.
Industrially it is used as a bleach, disinfectant and fumigant. It is commonly used as a preservative in the food and beverage industry.
Detectors available Electrochemical (0 – 150 ppm)
Gas detector tube (0.25 ppm – 3 % by volume)
Suggested alarm levels Lo: 2 ppm
Hi: 5 ppm


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