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克莱辛多发性硬化症DS

    克莱辛多发性硬化症DS

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    1. SUBSTANCE IDENTIFICATION

    • 1.1. Product Name:克莱辛
    • 1.2. Description:克莱辛is a flavone manufactured through extraction from various plants.
    • 1.3. Chemical Formula:C15H10O4
    • 1.4. Molecular weight:254.24
    • 1.5. CAS #:480-40-0
    • 1.6. EINECS #:207-549-7
    • 1.7. Manufactured by:Foodchem International Corporation, Shanghai China.
    • 1.8。受供于：Foodchem International Corporation, Shanghai China.
    • 1.9。用法：In food as nutritional supplements

    2.组成

    • 2.1. Chrysin:80 mesh
    • 2.2. Hazardous impurities:Heavy metals <10ppm, As <2ppm, Pb <2ppm, Total Plate Count <10000cfu/g or <1000cfu/g(Irradiation), Yeast & Mold <300cfu/g or 100cfu/g(Irradiation)

    3.身体/化学特征

    • 3.1. Physical State:Powder
    • 3.2. Appearance:白色粉末
    • 3.3. Odor:特性
    • 3.4. pH:Not available
    • 3.5. Melting point/range:285°C (545°F) - 286 C
    • 3.6. Boiling point:429°C
    • 3.7。散装密度：Not available
    • 3.8。溶解度：Insoluble in cold water, hot water.

    4. Stability/Reactivity

    • 4.1。化学稳定性：Stable under normal temperatures and pressures
    • 4.2. Shelf Life:24 months period
    • 4.3。危险分解：Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
    • 4.4. Hazardous polymerization:Will not occur
    • 4.5。不相容：oxidizing agents.

    5.处理/存储

    • 5.1. Storage:存放在密闭容器内。储存在凉爽，干燥，通风良好的区域远离不相容的物质。
    • 5.2. Handling precaution:Wash thoroughly after handling. Use with adequate ventilation. Minimize dust generation and accumulation. Avoid breathing dust, vapor, mist, or gas. Avoid contact with eyes, skin, and clothing. Keep container tightly closed. Avoid ingestion and inhalation.

    6. Exposure Control

    • 6.1。工程控制：Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
    • 6.2. Respiratory protection:NIOSH/MSHA or European Standard EN 149 approved respirator
    • 6.3. Eye Protection:Protective eyeglasses or chemical safety goggles
    • 6.4. Skin Protection:Wear appropriate protective gloves and clothes to minimize skin contact.
    • 6.5. Other:Consult professionals if Chrysin need to be handled under some special conditions.

    7. Hazards Identification

    • 7.1. Hazardous overview:克莱辛is Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation.
    • 7.2。接触眼睛：May cause eye irritation.
    • 7.3. Contact with skin:May cause skin irritation.
    • 7.4. Ingestion:May irritate the tissues of the mouth, esophagus, and other tissues of the digestive system
    • 7.5. Inhalation:可能对呼吸道和胃肠道刺激刺激
    • 7.6。其他：不适用

    8.急救措施

    • 8.1. Contact with eyes:Flush immediately with plenty of water for 15 minutes and seek medical advice
    • 8.2. Contact with skin:Wash with soap and water. Cover the irritated skin with an emollient. Get medical attention if irritation develops.
    • 8.3. Ingestion:Do NOT induce vomiting. If victim is conscious and alert, give 2-4 cupfuls of milk or water. Never give anything by mouth to an unconscious person. Get medical aid immediately.
    • 8.4. Inhalation:Remove from exposure and move to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen.

    9. Fire and Explosion Data

    • 9.1。一般信息：May be combustible at high temperature.
    • 9.2. Flash point:Not available
    • 9.3. Ignition control:Avoid Daidzein ignition sources Chrysin powder might be generated.
    • 9.4. Dust control:保持处理区域以充分的通风
    • 9.5. Extinguishing Media:Water spray, dry chemical or carbon dioxide.Wear positive pressure self-contained breathing apparatus (SCBA) and full turnout gear.
    • 9.6. Spills/Leaks:Vacuum or sweep up material and place into a suitable disposal container. Clean up spills immediately, using the appropriate protective equipment. Avoid generating dusty conditions.

    10.运输信息

    • 10.1. No special requirements and no restrictions on transportation by land, sea or air.

    11. Ecological Information

    • 11.1. Chrysin is fully degradation biodegradable.

    12.其他信息

    • 12.1。Chrysin的这种安全数据表是基于对食品专家组委员会档案和标准毒理手册的有限审查。我们没有根据此类信息制定适销性或任何其他保修，表达或暗示，我们不承担其使用产生的责任。用户应该自行调查以确定信息的适用性。在任何情况下，对于任何第三方的任何索赔，损失或损害或损失利润或任何特殊，间接，偶然，后果或示范性损害，何种事件均不得承担责任，这是由于食品科国际公司的建议这种损害的可能性。

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