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| TYPES OF HAZARD / EXPOSURE | ACUTE HAZARDS / SYMPTOMS | PREVENTION | FIRST AID / FIRE FIGHTING |
| FIRE |
Combustible. Liquid formulations containing organic solvents may be flammable. Gives off irritating or toxic fumes (or gases) in a fire.
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NO open flames.
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Powder, water spray, foam, carbon dioxide.
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| EXPLOSION |
Risk of fire and explosion if formulations contain flammable/explosive solvents.
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| EXPOSURE |
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AVOID ALL CONTACT! AVOID EXPOSURE OF ADOLESCENTS AND CHILDREN!
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IN ALL CASES CONSULT A DOCTOR!
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| Inhalation |
see Ingestion.
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Local exhaust or breathing protection.
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Fresh air, rest. Half-upright position. Refer for medical attention. See Notes.
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| Skin |
MAY BE ABSORBED! (See Ingestion)
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Protective gloves. Protective clothing.
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Remove contaminated clothes. Rinse and then wash skin with water and soap. Refer for medical attention. (See Notes).
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| Eyes |
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Face shield or eye protection in combination with breathing protection.
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Rinse with plenty of water (remove contact lenses if easily possible). Refer for medical attention.
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| Ingestion |
Cough. Muscle twitching. Dizziness. Pupillary constriction, muscle cramps, excessive salivation. Laboured breathing. Nausea. Vomiting. Diarrhoea. Unconsciousness.
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Do not eat, drink, or smoke during work. Wash hands before eating.
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Rinse mouth. Refer for medical attention. See Notes.
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| SPILLAGE DISPOSAL | PACKAGING & LABELLING | |||||||
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Personal protection: particulate filter adapted to the airborne concentration of the substance. Do NOT let this chemical enter the environment. Sweep spilled substance into containers; if appropriate, moisten first to prevent dusting. Carefully collect remainder, then remove to safe place.
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Do not transport with food and feedstuffs. Marine pollutant. EU Classification Symbol: T, N R: 24/25-50/53 S: (1/2-)28-36/37-45-60-61 UN Classification UN Hazard Class: 6.1 UN Pack Group: II GHS Classification Danger Fatal if swallowed Toxic in contact with skin Causes damage to nervous system Causes damage nervous system through prolonged or repeated exposure Very toxic to aquatic life | |||||||
| EMERGENCY RESPONSE | STORAGE | |||||||
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Provision to contain effluent from fire extinguishing. Store in an area without drain or sewer access. Separated from food and feedstuffs.
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| IMPORTANT DATA | |||
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PHYSICAL STATE; APPEARANCE: WHITE CRYSTALS. CHEMICAL DANGERS: The substance decomposes on heating producing toxic fumes and irritating fumes including nitrogen oxides. OCCUPATIONAL EXPOSURE LIMITS: TLV not established. MAK not established. |
ROUTES OF EXPOSURE: The substance can be absorbed into the body through the skin and by ingestion. INHALATION RISK: A concentration of airborne particles can be reached quickly on spraying. EFFECTS OF SHORT-TERM EXPOSURE: Cholinesterase inhibitor. The substance may cause effects on the nervous system. Exposure may result in death. The effects may be delayed. Medical observation is indicated. EFFECTS OF LONG-TERM OR REPEATED EXPOSURE: The substance may have effects on the nervous system | ||
| PHYSICAL PROPERTIES | |||
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Melting point: 93°C Solubility in water, g/100 ml at 20°C: 0.09 (very poor) Vapour pressure, Pa at 20°C: 0.0023 Relative vapour density (air = 1): 7.2 |
Relative density of the vapour/air-mixture at 20°C (air = 1): 1.00 Octanol/water partition coefficient as log Pow: 1.73 | ||
| ENVIRONMENTAL DATA | |||
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The substance is very toxic to aquatic organisms. This substance does enter the environment under normal use. Great care, however, should be given to avoid any additional release, e.g. through inappropriate disposal.
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| NOTES | |||
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Depending on the degree of exposure, periodic medical examination is suggested. Specific treatment is necessary in case of poisoning with this substance; the appropriate means with instructions must be available. Carrier solvents used in commercial formulations may change physical and toxicological properties. Do NOT take working clothes home.
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| ADDITIONAL INFORMATION | |||
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| © IPCS, CEC 2005 | |||
See Also:
Toxicological Abbreviations
Aminocarb (Pesticide residues in food: 1978 evaluations)
Aminocarb (Pesticide residues in food: 1979 evaluations)