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DIPHENYLAMINEICSC: 0466
October 2006
CAS #: 122-39-4N-Phenylaniline
Anilinobenzene
N,N-Diphenylamine
N-Phenylbenzamine
UN #: 3077
EINECS #: 204-539-4

  ACUTE HAZARDS PREVENTION FIRE FIGHTING
FIRE & EXPLOSION Combustible. Gives off irritating or toxic fumes (or gases) in a fire.  Finely dispersed particles form explosive mixtures in air.  NO open flames.  Closed system, dust explosion-proof electrical equipment and lighting. Prevent deposition of dust.  Use water spray, powder, alcohol-resistant foam, carbon dioxide.   

 PREVENT DISPERSION OF DUST!  
  SYMPTOMS ACUTE HAZARDS FIRST AID
Inhalation Cough. Sore throat.  Use local exhaust or breathing protection.  Fresh air, rest. 
Skin Redness.  Protective gloves.  Rinse and then wash skin with water and soap. 
Eyes Redness.  Wear safety goggles.  Rinse with plenty of water for several minutes (remove contact lenses if easily possible). 
Ingestion Sore throat.  Do not eat, drink, or smoke during work.  Rinse mouth. Give one or two glasses of water to drink. 

SPILLAGE DISPOSAL CLASSIFICATION & LABELLING
Personal protection: particulate filter respirator adapted to the airborne concentration of the substance. Do NOT let this chemical enter the environment. Sweep spilled substance into covered containers. If appropriate, moisten first to prevent dusting. Then store and dispose of according to local regulations. 

According to UN GHS Criteria

WARNING
May be harmful if swallowed
May be harmful in contact with skin
Toxic to aquatic life 

Transportation
UN Classification
UN Hazard Class: 9; UN Pack Group: III; UN Pack Group: II 

STORAGE
Provision to contain effluent from fire extinguishing. Separated from strong acids and oxidants. Store in an area without drain or sewer access. 
PACKAGING
Marine pollutant. 
DIPHENYLAMINE ICSC: 0466
PHYSICAL & CHEMICAL INFORMATION

Physical State; Appearance
COLOURLESS CRYSTALS WITH CHARACTERISTIC ODOUR. 

Physical dangers
Dust explosion possible if in powder or granular form, mixed with air. 

Chemical dangers
Decomposes on heating and on burning. This produces toxic fumes including nitrogen oxides. Reacts with strong oxidants and strong acids. 

Formula: C12H11N / C6H5NHC6H5
Molecular mass: 169.2
Boiling point: 302°C
Melting point: 53°C
Density: 1.2 g/cm³
Solubility in water: very poor
Vapour pressure at 20°C: negligible
Relative vapour density (air = 1): 5.8
Flash point: 153°C c.c.
Auto-ignition temperature: 634°C
Octanol/water partition coefficient as log Pow: 3.5  


EXPOSURE & HEALTH EFFECTS

Routes of exposure
The substance can be absorbed into the body by inhalation, through the skin and by ingestion. 

Effects of short-term exposure
The substance is irritating to the eyes and respiratory tract. 

Inhalation risk
Evaporation at 20°C is negligible; a harmful concentration of airborne particles can, however, be reached quickly. 

Effects of long-term or repeated exposure
The substance may have effects on the kidneys. This may result in impaired functions. The substance may have effects on the blood. This may result in anaemia. 


Occupational exposure limits
TLV: 10 mg/m3, ppm, as TWA; A4 (not classifiable as a human carcinogen).
MAK: (inhalable fraction): 5 mg/m3; peak limitation category: II(2); skin absorption (H); carcinogen category: 3B; pregnancy risk group: C 

ENVIRONMENT
The substance is toxic to aquatic organisms. It is strongly advised not to let the chemical enter into the environment. The substance may cause long-term effects in the aquatic environment. 

NOTES
Technical product may contain a carcinogenic impurity (4-aminobiphenyl). 

ADDITIONAL INFORMATION
  EC Classification
Symbol: T, N; R: 23/24/25-33-50/53; S: (1/2)-28-36/37-45-60-61 

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    See Also:
       Toxicological Abbreviations
       Diphenylamine (FAO/PL:1969/M/17/1)
       Diphenylamine (Pesticide residues in food: 1976 evaluations)
       Diphenylamine (Pesticide residues in food: 1979 evaluations)
       Diphenylamine (Pesticide residues in food: 1982 evaluations)
       Diphenylamine (Pesticide residues in food: 1984 evaluations)
       Diphenylamine (Pesticide residues in food: 1984 evaluations)