Chemical Initiatives / Document Reference:
RMS.PROD. 0018
Document Type:
Product Specification / Revision Number:
C
Title:
Sulphur Dioxide, Liquid / Page:
1 of 4
1. GENERAL
1.1DescriptionEssentially liquefied sulphur dioxide (SO2) kept under pressure, in the form of a clear, colourless liquid with a suffocating odour.
1.2PropertiesBoiling point at 101,3 kPa : 10 C
Freezing point : 75,5 C
Critical temperature : 157,12 C
Critical pressure : 7,86 MPa
Latent heat of vaporisation : 346 kJ/kg
Vapour density (air = 1) : 2,26
1.3ToxicityThe material is highly toxic (Rating 3 according to "Dangerous Properties of Industrial Materials").
The probable lethal dose to humans is 50 to 500mg/kg body mass
TLVTWA : 5,2 mg/m3
TLVSTEL : 13 mg/m3
(According to "Threshold Limit Values and Biological Exposure Indices" for 1991 to 1992)
1.4HazardsLiquid sulphur dioxide causes burns on the skin and eyes. The vapour is extremely irritating and suffocating.
1.5Special PrecautionsFull protective clothing, goggles and a gas mask must be worn when handling liquid sulphur dioxide. As the material vaporises at atmospheric pressure and temperature, it must be stored in gastight containers under pressure and in a cool, dry place.
1.6Statutory AspectsRegulation R. 2825, Govt. Gazette No. 9537 dated 21December 1984 classifies this material as a Group II hazardous substance according to the Hazardous Substances Act, Act 15 of 1973, as amended.
This material conforms to Regulation R. 965, Govt. Gazette No. 5575 dated 3 June 1977 of the Foodstuffs, Cosmetics and Disinfectant Act, Act 54 of 1972 for use as a preservative in foodstuffs.
1.7National/InternationalThe material is labelled as a liquefied poisonous gas,
Standardsaccording to SATS requirements, Item No. 51079, and has UN No. 1079, Class 2(2.3) with InterGovernmental Maritime Consultative Organisation (IMCO).
This material conforms to the European Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners.
“Complies to the Australian New Zealand Food Standards Code, Standard 1,3,4: Food and Nutrition Paper 52 Compendium of Food Additive Specifications Volumes 1 and 2, including addenda 1 to 9, published by the Food and Agriculture Organisation of the United Nations in Rome (1992)”
2. COMPONENTS
3. SPECIFICATION
3.1Appearancethe material shall be a clear, colourless liquid under pressure, free from visible impurities.
3.2StrengthNot less than 99,90 % (m/m) as SO2
3.3OilNot more than 100 p.p.m. (m/m)
3.4Residue onNot more than 100 p.p.m. (m/m)
Evaporation
3.5Sulphuric AcidNot more than 100 p.p.m. (m/m)
3.6ArsenicNot more than 3 p.p.m. (m/m) as As
3.7LeadNot more than 5 p.p.m. (m/m) as Pb
3.8ZincNot more than 25 p.p.m. (m/m) as Zn
3.9 Copper and ZincNot more than 50 p.p.m. (m/m)
3.10SeleniumNot more than 10 p.p.m. (m/m) as Se
3.11MercuryNot more than 1ppm (m/m) as Hg
3.12Heavy metalsNot more than 10 ppm (m/m) as Pb
4. TESTING
The material is sampled and tested according to the most recent editions of the Sampling Procedures and Analytical Schedule respectively. The sample is tested to the most recent edition of the method specified.
PARAMETER METHOD NO.
3.1 Appearance Umbog. 79
3.2 Strength "
3.3 Oil "
3.4 Residue on Evaporation "
3.5 Sulphuric Acid "
3.6 Arsenic "
3.7 Lead "
3.8 Zinc "
3.9 Copper and Zinc "
3.10 Selenium "
3.11 Mercury“
3.12 Heavy metals“
This product is manufactured and tested at: Umbogintwini Factory
5. PACKING
The material is packed in containers conforming to the most recent issues of Chemical Initiatives Packaging Specification Nos. M/27 and M/28
6. USES
i) As a bleaching and sterilising agent.
ii) As a food preservative.
iii) As an industrial chemical.
7. DOCUMENTATION
7.1This specification is based on: Information from Chemical Division and Act 54 of 1972, as amended.
Issue Date:
______
Reason for revision: B) Removed Australian Grade from the title.
Included that the material conforms to the European Commission Directive pg 2
Included Mercury and heavy metals in the specification pg 2.
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