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| Sulfur mustard (HD) and the analogue nitrogen mustards (HN-1, HN-2, HN-3) are categorized as blister agents (vesicants). Sulfur mustard was first used as a weapon during World War I (1917). The name mustard derives from its garlicky odor (sulfur mustard) and amber-brown color (depending upon its purity). Nitrogen mustard (HN-1) has a color of light amber, and its odor has been described as musty or akin to dried fish. Because of its physical and chemical properties, HN-3 is more readily weaponized than other nitrogen mustard analogues. Both sulfur and nitrogen mustards are liquids at room temperature and can form dangerous vapors (the latter trait is less pronounced in the case of HN-3). Pain and tissue damage from mustard are delayed, up to hours following exposure. Effects of mustard on the skin include extreme irritation, formation of blisters, and slow-healing injuries. Permanent injury to the eyes is possible at higher concentrations, and death from mustard exposure is often a result of extreme irritation in the upper respiratory tract. A persistent agent, mustard could be employed as a means for area denial, as well as delivered in an aerosol to create mass casualties. The toxicity of sulfur mustard is estimated at median lethal concentration (LCt50) 1.5 grams mg-min/m3 for inhalation, and 2-10 grams by skin contact and subsequent absorption. Injury to the eyes can occur at low concentrations of exposure (200 mg-min/m3). Modern production methods for sulfur mustard generally start with ethylene, followed by formation of thiodiglycol and chlorination (final step). Nitrogen mustards can be produced from tertiary amines (e.g., triethanolamine). Due to the relative simplicity of these compounds, and the ready availability of basic precursors (e.g., ethylene), most countries that possess a modicum of chemical engineering expertise can produce large quantities of sulfur or nitrogen mustard with little difficulty.
The nitrogen mustards include three analogues, HN-1, HN-2, and HN-3.
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