IPCS INCHEM Home
CYPERMETHRINICSC: 0246
(RS)-alpha-Cyano-3-phenoxybenzyl (1RS)-cis-trans-3-(2,2-dichlorovinyl)-2,2-dimethylcyclopropanecarboxylate
Cyano(3-phenoxyphenyl)methyl 3-(2,2-dichloroethenyl)-2,2-dimethylcyclopropanecarboxylate
March 2001
CAS #: 52315-07-8
UN #: 3352
EC Number: 257-842-9

  ACUTE HAZARDS PREVENTION FIRE FIGHTING
FIRE & EXPLOSION Combustible. Liquid formulations containing organic solvents may be flammable. Gives off irritating or toxic fumes (or gases) in a fire.    NO open flames.    Use powder, AFFF, foam, carbon dioxide.  In case of fire: keep drums, etc., cool by spraying with water. 

 PREVENT GENERATION OF MISTS!  
  SYMPTOMS PREVENTION FIRST AID
Inhalation Burning sensation. Cough. Dizziness. Headache. Nausea. Shortness of breath.  Use ventilation, local exhaust or breathing protection.  Fresh air, rest. Refer for medical attention. 
Skin Redness. Burning sensation. Numbness. Tingling sensation. Itching.  Protective gloves. Protective clothing.  Remove contaminated clothes. Rinse and then wash skin with water and soap. 
Eyes Redness. Pain.  Wear face shield.  First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention. 
Ingestion Abdominal pain. Convulsions. Vomiting. Further see Inhalation.  Do not eat, drink, or smoke during work. Wash hands before eating.  Rinse mouth. Refer for medical attention . 

SPILLAGE DISPOSAL CLASSIFICATION & LABELLING
Personal protection: filter respirator for organic gases and particulates adapted to the airborne concentration of the substance. Do NOT let this chemical enter the environment. Collect leaking liquid in sealable containers. Do NOT wash away into sewer. Absorb remaining liquid in sand or inert absorbent. Then store and dispose of according to local regulations. 

According to UN GHS Criteria

 

Transportation
UN Classification
UN Hazard Class: 6.1; UN Pack Group: II 

STORAGE
Provision to contain effluent from fire extinguishing. Separated from food and feedstuffs. Keep in a well-ventilated room. 
PACKAGING
Do not transport with food and feedstuffs.
Severe marine pollutant. 
CYPERMETHRIN ICSC: 0246
PHYSICAL & CHEMICAL INFORMATION

Physical State; Appearance
YELLOW VISCOUS LIQUID-TO-PASTE WITH CHARACTERISTIC ODOUR. 

Physical dangers
No data. 

Chemical dangers
Decomposes above 220°C . This produces toxic fumes including hydrogen cyanide (see ICSC 0492) and hydrogen chloride (see ICSC 0163). 

Formula: C22H19Cl2NO3
Molecular mass: 416.3
Decomposes at 220°C
Melting point: 60-80°C
Relative density (water = 1): 1.1
Solubility in water: none
Vapour pressure, Pa at 20°C: <10
Octanol/water partition coefficient as log Pow: 6.3  


EXPOSURE & HEALTH EFFECTS

Routes of exposure
The substance can be absorbed into the body by inhalation of its aerosol and by ingestion. 

Effects of short-term exposure
The substance is irritating to the eyes, skin and respiratory tract. The substance may cause effects on the nervous system. This may result in facial sensation such as tingling, itching or burning. 

Inhalation risk
No indication can be given about the rate at which a harmful concentration of this substance in the air is reached on evaporation at 20°C. 

Effects of long-term or repeated exposure
 


OCCUPATIONAL EXPOSURE LIMITS
 

ENVIRONMENT
The substance is very toxic to aquatic organisms. Avoid release to the environment in circumstances different to normal use. 

NOTES
Carrier solvents used in commercial formulations may change physical and toxicological properties. 

ADDITIONAL INFORMATION
  EC Classification
Symbol: Xn, N; R: 22-37/38-43-50/53; S: (2)-36/37/39-60-61 

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    See Also:
       Toxicological Abbreviations
       Cypermethrin (EHC 82, 1989)
       Cypermethrin (HSG 22, 1989)
       CYPERMETHRIN (JECFA Evaluation)
       Cypermethrin (PIM 163)
       Cypermethrin (Pesticide residues in food: 1981 evaluations)
       Cypermethrin (Pesticide residues in food: 1982 evaluations)
       Cypermethrin (Pesticide residues in food: 1983 evaluations)
       Cypermethrin (Pesticide residues in food: 1984 evaluations)