A microhydration study of sulfur
mustard (SM) was carried out using
M06-2X, B3LYP, B3LYP-D3, and MP2 levels of theory with the 6-311++G(2d,2p)
basis set. The changes in energetics, structural parameters and vibrational
wavenumbers following the addition of up to three discrete water molecules
to SM were analyzed. We observed slight changes in the geometry of
SM upon microhydration. The stability of hydrated clusters is due
to weak C–H···O–H hydrogen bonds. The
free energy change for the formation of the clusters is positive at
room temperature and becomes exergonic when the temperature decreases.
The infrared stretchings of C–Cl of SM and O–H of water
are redshifted upon the addition of water molecules. The findings
from this work add to the literature of hydrated SM and can be useful
in its detection and subsequent destruction.