SDS

No GHS storage statements
[Disposal]:
No GHS disposal statements
This product contains the following substances that present a hazard within the meaning of the relevant State and
Federal Hazardous Substances regulations.
Ingredient/Chemical Designations
Weight %
GHS Classification
Notes
Polyvinyl Chloride
CAS Number: 0009002-86-2
25 - 50
Skin Irrit. 2;H315
Eye Dam. 2A;H319
STOT SE 3;H335
[1]
Calcium Carbonate
CAS Number: 0000471-34-1
25 - 50
Not Classified
[1][2]
Di-octyl Terephthalate
CAS Number: 0006422-86-2
10 - 25
Not Classified
[1]
Pigment White 6
CAS Number: 0013463-67-7
10 - 25
Not Classified
[1][2]
Pigment Yellow 83
CAS Number: 0005567-15-7
1.0 - 10
Not Classified
[1]
[1] Substance classified with a health or environmental hazard.
[2] Substance with a workplace exposure limit.
[3] PBT-substance or vPvB-substance.
*The full texts of the phrases are shown in Section 16.
This product encapsulates hazardous substances noted in section 3 in an insoluble polymer matrix. In its purchased
form, either as pellets or powder comprised of raw materials, the product does not present the same hazards as its
component raw materials.
4.1. Description of first aid measures
General
In all cases of doubt, or when symptoms persist, seek medical attention.
Never give anything by mouth to an unconscious person.
Inhalation
Remove to fresh air, keep patient warm and at rest. If breathing is irregular or stopped, give
artificial respiration. If unconscious place in the recovery position and obtain immediate
medical attention. Give nothing by mouth.
Eyes
Irrigate copiously with clean water for at least 15 minutes, holding the eyelids apart and
seek medical attention.
Skin
Remove contaminated clothing. Wash skin thoroughly with soap and water or use a
recognized skin cleanser.
Ingestion
If swallowed obtain immediate medical attention. Keep at rest. Do NOT induce vomiting.
4.2. Most important symptoms and effects, both acute and delayed
Overview No specific symptom data available.
See section 2 for further details.
4. First aid measures
3. Composition/information on ingredients