BASEBOARD STRIPPER

The Procter & Gamble Company

Revision date : 2007-12-04

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

Note: Ingredients listed on restricted chemical lists

EC/CAS

122-99-6

Name of the chemical

2-Phenoxyethanol

Concentration

N/A

EC/CAS

1310-73-2

Name of the chemical

sodium hydroxide

Concentration

N/A

EC/CAS

7732-18-5

Name of the chemical

Water, distilled, conductivity or of similar purity H2O

Concentration

N/A

EC/CAS

141-43-5

Name of the chemical

2-aminoethanol

Concentration

N/A

General Information

Revision date

2007-12-04

Product name

BASEBOARD STRIPPER

Icons in SDS

Company Information

company name

The Procter & Gamble Company

Section 2

Health hazards

Acute and Chronic) (See Section 11 for more information) Ingestion: Mucous membrane irritant. May result in irritation of the mouth and gastrointestinal tract with nausea, vomiting and/or diarrhea. Eye Contact: May cause transient irritation. Skin Contact: Mild-to-moderate skin irritation. Inhalation: May cause irritation of the mucous membranes. Signs and Symptoms of Exposure: Ingestion: Oral ingestion may result in irritation of the mouth and gastrointestinal tract with nausea, vomiting and/or diarrhea. Substantial ingestions may produce moderate gastrointestinal irritation. Eye Contact: May cause transient irritation with stinging, tearing, itching, swelling and/or redness. Skin Contact: May cause mild to moderate skin irritation (redness, drying and/or cracking) depending on exposure. Inhalation: May cause irritation of the mucous membranes. Medical Conditions Generally Known to be Aggravated by Exposure: N/K

Environmental effects

See Section 12 for more information) SECTION III - COMPOSITION AND INGREDIENTS Ingredient statement from product label: Water (CAS# 7732-18-5), MEA (CAS# 141-43-5), Phenoxyethanol (CAS# 122-99-6), SCS (CAS# 28348-53-0), DPGnBE (CAS# 29911-28-2) Hazardous Ingredients as defined by OSHA, 29 CFR 1910.1200. and/or WHMIS under the HPA: Chemical Name Common CAS No.

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