Note: Ingredients listed on restricted chemical lists
EC/CAS
107-21-1
Name of the chemical
Ethane-1,2-diol
Concentration
45-55%
EC/CAS
149-57-5
Name of the chemical
2-ethylhexanoic acid
Concentration
<2%
EC/CAS
1310-73-2
Name of the chemical
sodium hydroxide
Concentration
<1%
General Information
Revision date
2020-06-11
Product name
DD 50 Yellow Coolant
Product Synonyms
Premix DD 50 Yellow Coolant , DD50 Yellow
1.2.1 Relevant identified uses
Glycol based engine cooling system treatment ADDITIONAL INFORMATION Refer to Product Information Sheet for additional information OTHER INFORMATION
Icons in SDS
Company Information
company name
Hi-Tec Oil Traders Pty Ltd.
e-mail address of the competent person responsible for the Safety Data Sheet
hitecoils@hi-tecoils.com.au
GHS Information
Signal word
WARNING
Hazard Codes
Hazard statements (CLP)
H302, H315, H319
Hazard statements
Code
Statements
H302
Harmful if swallowed
Section 2
SECTION 2: Hazards identification
Hazardous Ingredients
NON-DANGEROUS GOODS
Hazard classification according to the criteria of NOHSC
GHS Dangerous goods classification according to Australian Dangerous Goods Code. POISONS SCHEDULE: S5
Classifications
Acute Toxicity (Oral) Category 4, Skin Corrosion/Irritation Category 2, Eye Irritation Category 2A.
Signal word
WARNING 2. HAZARDS IDENTIFICATION (CONT)
Hazard statements
H302 Harmful if swallowed. H315 Causes skin irritation. H319 Causes serious eye irritation.
Prevention
P270 Do not eat, drink or smoke when using this product. P280 Wear protective gloves/protective clothing/eye protection/face protection.
Response
P362 Take off contaminated clothing and wash before reuse. P305+P351+P338 IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P337+P313 If eye irritation persists: Get medical advice/attention. P301+P312 IF SWALLOWED: Call the POISON INFORMATION CENTER on 131126 or a doctor if you feel unwell.
Storage
Not Applicable
Disposal
P501 Dispose of contents/container in accordance with local regulations. 3. IDENTIFICATION / COMPOSITION OF INGREDIENTS
