|CARBON DIOXIDE||ICSC: 0021 (October 2006)|
|Carbonic acid gas
| CAS #: 124-38-9
| UN #: 1013
|EC Number: 204-696-9
|ACUTE HAZARDS||PREVENTION||FIRE FIGHTING|
|FIRE & EXPLOSION||Not combustible.||In case of fire in the surroundings, use appropriate extinguishing media. In case of fire: keep cylinder cool by spraying with water. Combat fire from a sheltered position.|
|Inhalation||Dizziness. Headache. Elevated blood pressure. Increased heart rate. Suffocation. Unconsciousness.||Use ventilation.||Fresh air, rest. Artificial respiration may be needed. Refer for medical attention.|
|Skin||ON CONTACT WITH GAS OR DRY ICE: FROSTBITE.||Cold-insulating gloves.||ON FROSTBITE: rinse with plenty of water, do NOT remove clothes. Refer for medical attention .|
|Eyes||Wear safety spectacles.|
|SPILLAGE DISPOSAL||CLASSIFICATION & LABELLING|
|Personal protection: self-contained breathing apparatus. Ventilation. Do NOT use water.||
According to UN GHS Criteria
WARNINGContains refrigerated gas; may cause cryogenic burns or injury
May be harmful if inhaled
|Fireproof if in building. Cool. Ventilation along the floor.|
|CARBON DIOXIDE||ICSC: 0021|
|PHYSICAL & CHEMICAL INFORMATION|
Physical State; Appearance
|EXPOSURE & HEALTH EFFECTS|
Routes of exposure
Effects of short-term exposure
Effects of long-term or repeated exposure
|OCCUPATIONAL EXPOSURE LIMITS|
TLV: 5000 ppm as TWA; 30000 ppm as STEL.
MAK: 9100 mg/m3, 5000 ppm; peak limitation category: II(2).
EU-OEL: 9000 mg/m3, 5000 ppm as TWA
|Carbon dioxide is given off by many fermentation processes (wine, beer, etc.) and is a major component of flue gas.
High concentrations in the air cause a deficiency of oxygen with the risk of unconsciousness or death.
Check oxygen content before entering area.
There is no odour warning even when toxic concentrations are present.
Other UN classification numbers for transport are: UN 1845 carbon dioxide, solid (Dry ice); UN 2187 carbon dioxide refrigerated liquid.
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