Sodium Chloride

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MATERIAL SAFETY DATA SHEET

 

 

I.   PRODUCT IDENTIFICATION

Manufacturer/Supplier:

ESPI Metals

1050 Benson Way, Ashland, OR 97520

Toll Free (800) 638-2581 * Fax (541) 488-8313

E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 


Product Name:     Sodium Chloride

Formula:              NaCl                                                                      

CAS Number:       7647-14-5

 

 

II.   HAZARDOUS INGREDIENTS

Hazardous Component:  Sodium Chloride

Percent (%):                  0-100

OSHA/PEL:                      N/E

ACGIH/TLV:                     N/E

HMIS Rating:

Health:                           2

Flammability:                1

Reactivity:                     1

 

 

III.   PHYSICAL DATA

Boiling Point:                   1413 oC

Melting Point:                  801 oC

Specific Gravity:             2.165

Solubility in H2O:            Soluble                                                  

Appearance and Odor:   White crystalline powder, no odor

 

 

IV.   FIRE AND EXPLOSION HAZARDS DATA

Flash Point:  N/A

Autoignition Temperature:  N/A

Flammable LimitsLower:  N/A      Upper:  N/A

Extinguishing Media:  Use suitable extinguishing media for surrounding material and type of fire.

Special Firefighting Procedures:  Firefighters must wear a full face, self-contained breathing apparatus and full protective clothing to prevent contact with skin and eyes.

Unusual Fire & Explosion Hazards:  When heated to decomposition, it may emit toxic fumes.

 

 

V.   HEALTH HAZARD INFORMATION

Effects of Exposure:

To the best of our knowledge the physical, chemical and toxicological properties of sodium chloride have not been thoroughly investigated and recorded.

Sodium compounds have variable toxicity.  Sodium ions as such are practically nontoxic.

When bulk sodium chloride is heated to high temperature, a vapor is emitted which is irritating to the eyes, particularly.  Ingestion of large amounts of sodium chloride can cause irritation of the stomach.  Improper use of salt tablets may produce this effect.  A substance which migrates to food from packaging materials. (Sax, Dangerous Properties of Industrial Materials).

Acute and Chronic Effects:

Inhalation:  Material is irritating to mucous membranes and upper respiratory tract.

Ingestion:  Large amounts of sodium chloride can cause stomach irritation.

Skin:  May cause irritation, itching and dermatitis.

Eyes:  May cause burning sensation.

CarcinogenicityNTP:  No    IARC:  No   OSHA:  No

 

EMERGENCY AND FIRST AID PROCEDURES:

INHALATION:  Remove victim to fresh air.  Seek medical attention.

INGESTION:  Seek immediate medical advice.

SKIN:  Brush material off skin.  Wash affected area with soap and water.  Seek medical attention.

EYES:  Flush eyes with lukewarm water for 15 minutes.  Seek medical attention.

 

 

VI.   REACTIVITY DATA

Stability:  Stable

Conditions to Avoid:  None known

Incompatibility (Material to avoid):  Lithium, bromide trifluoride, oxidizing agents. 

Hazardous Decomposition Products:  Toxic fumes of chloride and sodium oxide.

Hazardous Polymerization:  Will not occur.

 

 

VII.   SPILL OR LEAK PROCEDURES

Steps to be Taken in Case Material is Released or Spilled: Wear a self-contained breathing apparatus and full protective clothing.  Isolate the area where the spill has occurred and insure that proper ventilation is available.  Vacuum up spill using a high efficiency unit and place in a container for proper disposal.  Take care not to raise dust.

Waste Disposal Method:  Disposal must be made in accordance with Federal, State and Local regulations.

 

 

VIII.   SPECIAL PROTECTION INFORMATION

Respiratory Protection:  Wear a NIOSH/MSHA approved dust-mist-fume cartridge respirator.

Ventilation:

Local Exhaust:  Fume hood.

Special:  Moisture sensitive.

Mechanical (General):  Adequate.

Protective Gloves:  Neoprene.

Eye Protection:  Safety glasses.

Other Protective Clothing or Equipment:  Wear protective clothing to prevent contamination of skin and clothes.

 

 

IX.   SPECIAL PRECAUTIONS

Precautions to Be Taken in Handling and Storage:  Store in tightly closed containers in a cool dry place.  Wash hands and face thoroughly after handling and before eating.

Work Practices:  Implement engineering and work practice controls to reduce and maintain concentration of exposure at low levels.  Use good housekeeping and sanitation practices.  Do not use tobacco or food in work area.  Wash thoroughly before eating and smoking.  Do not blow dust off clothing or skin with compressed air.  Maintain eyewash capable of sustained flushing, safety drench shower and facilities for washing.

 

 

The above information is believed to be correct, but does not purport to be all inclusive and shall be used only as a guide.  ESPI shall not be held liable for any damage resulting from handling or from contact with the above product.

 

Prepared By:         S. Dierks

Dated:                  July 2004