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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. | NO open flames. | Use water spray, powder, carbon dioxide. |
| EXPLOSION | |||
| EXPOSURE | PREVENT DISPERSION OF DUST! AVOID EXPOSURE OF ADOLESCENTS AND CHILDREN! | ||
| Inhalation | Pupillary constriction, muscle cramp, excessive salivation. Sweating. Nausea. Dizziness. Laboured breathing. Weakness. | Use ventilation (not if powder). | Fresh air, rest. Artificial respiration may be needed. Refer for medical attention. |
| Skin | MAY BE ABSORBED! Further see Inhalation. | Protective gloves. Protective clothing. | Remove contaminated clothes. Rinse skin with plenty of water or shower. Refer for medical attention . |
| Eyes | Redness. Pain. | Wear safety goggles or face shield. | First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention. |
| Ingestion | Abdominal cramps. Convulsions. Diarrhoea. Unconsciousness. Vomiting. Further see Inhalation. | Do not eat, drink, or smoke during work. Wash hands before eating. | Induce vomiting (ONLY IN CONSCIOUS PERSONS!). Rest. Refer for medical attention . |
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SPILLAGE DISPOSAL
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PACKAGING & LABELLING |
| Do NOT wash away into sewer. Sweep spilled substance into covered containers. If appropriate, moisten first to prevent dusting. Carefully collect remainder. Then store and dispose of according to local regulations. Personal protection: chemical protection suit including self-contained breathing apparatus. |
Do not transport with food and feedstuffs. Severe marine pollutant. EC Classification Symbol: Xn; R: 21/22; S: (2)-36/37 UN Classification UN Hazard Class: 6.1; UN Pack Group: III GHS Classification |
| EMERGENCY RESPONSE | SAFE STORAGE |
| Transport Emergency Card: TEC (R)-61G41C. | Provision to contain effluent from fire extinguishing. Separated from food and feedstuffs. Keep in a well-ventilated room. |
| IMPORTANT DATA | |
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Physical State; Appearance PURE: COLOURLESS CRYSTALS WITH CHARACTERISTIC ODOUR.
Physical dangers
Chemical dangers
Occupational exposure limits |
Routes of exposure The substance can be absorbed into the body by inhalation, through the skin and by ingestion.
Inhalation risk
Effects of short-term exposure
Effects of long-term or repeated exposure |
| PHYSICAL PROPERTIES | ENVIRONMENTAL DATA |
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Boiling point at 0.01kPa: 117°C Melting point: 51-52°C Density: 1.3 g/cm³ Solubility in water, g/100ml at 21°C: 2.5 Vapour pressure, Pa at 25°C: 0.001 Flash point: 107°C c.c. Octanol/water partition coefficient as log Pow: 0.5/0.8 |
The substance is toxic to aquatic organisms. This substance may be hazardous to the environment. Special attention should be given to bees and birds. Avoid release to the environment in circumstances different to normal use. |
| NOTES |
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Other melting points: 43-45°C (technical grade). Depending on the degree of exposure, periodic medical examination is indicated. Specific treatment is necessary in case of poisoning with this substance; the appropriate means with instructions must be available. If the substance is formulated with solvent(s) also consult the card(s) (ICSC) of the solvent(s). Carrier solvents used in commercial formulations may change physical and toxicological properties. Cygon, Fostion MM, Perfekthion, Rogor, and Roxion are trade names. |
| ADDITIONAL INFORMATION |
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See Also:
Toxicological Abbreviations
Dimethoate (EHC 90, 1989)
Dimethoate (HSG 20, 1988)
Dimethoate (PDS)
Dimethoate (FAO Meeting Report PL/1965/10/1)
Dimethoate (FAO/PL:CP/15)
Dimethoate (FAO/PL:1967/M/11/1)
Dimethoate (JMPR Evaluations 2003 Part II Toxicological)
Dimethoate (AGP:1970/M/12/1)
Dimethoate (Pesticide residues in food: 1983 evaluations)
Dimethoate (Pesticide residues in food: 1984 evaluations)
Dimethoate (Pesticide residues in food: 1984 evaluations)
Dimethoate (Pesticide residues in food: 1987 evaluations Part II Toxicology)
Dimethoate (Pesticide residues in food: 1996 evaluations Part II Toxicological)