Sodium hydroxide volumetric solution 2.0 M (2.0 N)

labbox labware s.l

Revision date : 2018-04-19

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GHS05
Health risk rating 1
Safety risk rating 1
Environmental risk rating 1

Note: Ingredients listed on restricted chemical lists

EC/CAS

1310-73-2

Name of the chemical

sodium hydroxide

Concentration

N/A

EC/CAS

215-185-5

Name of the chemical

Potassium or sodium hydroxide (20)

Concentration

N/A

General Information

Revision date

2018-04-19

Product name

Sodium hydroxide volumetric solution 2.0 M (2.0 N)

CAS No.

1310-73-2

Emergency telephone

+34 937 077 970 (For technical information_Office Hours) In case of medical emergency phone

Icons in SDS

Company Information

company name

labbox labware s.l

e-mail address of the competent person responsible for the Safety Data Sheet

info@labbox.com

GHS Information

Signal word

Danger

Hazard Codes

Hazard statements (CLP)

H314

Hazard statements

Code

Statements

H314

Causes severe skin burns and eye damage

Section 2

CLP CLASSIFICATION

CLP]Mixtures/Substances SDS EU 2015 According to Regulation (EU) 2015/830 (REACH Annex II) Skin corrosion/irritation, Category 1A H314

Hazard statements

see section 16 : H314 - Causes severe skin burns and eye damage.

Adverse physicochemical, human health and environmental effects

No additional information available

2.2 Label elements

Labelling according to Regulation (EC) No. 1272/2008 [CLP] Extra labelling to displayExtra classification(s) to display

Hazard pictograms

GHS05

Signal word

Danger

Precautionary statements

P301+P330+P331 - IF SWALLOWED: rinse mouth. Do NOT induce vomiting. P303+P361+P353 - IF ON SKIN (or hair): Take off immediately all contaminated clothing. Rinse skin with water/shower. P304+P340 - IF INHALED: Remove person to fresh air and keep comfortable for breathing. P305+P351+P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P310 - Immediately call a POISON CENTER/doctor.

2.3 Other hazards

No additional information available

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