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ALLYL ISOTHIOCYANATE ICSC: 0372
Date of Peer Review: October 1997

Allyl isosulfocyanate
2-Propenyl isothiocyanate
3-Isothiocyanato-1-propene
CAS # 57-06-7 C4H5NS / CH2=CHCH2N=C=S
RTECS # NX8225000 Molecular mass: 99.2
UN # 1545 (stabilized)
EC Index #
TYPES OF HAZARD / EXPOSURE ACUTE HAZARDS / SYMPTOMS PREVENTION FIRST AID / FIRE FIGHTING
FIRE Flammable. Gives off irritating or toxic fumes (or gases) in a fire.
NO open flames, NO sparks, and NO smoking.
Powder, AFFF, foam, carbon dioxide.
EXPLOSION Above 46C explosive vapour/air mixtures may be formed.
Above 46C use a closed system, ventilation, and explosion-proof electrical equipment.
In case of fire: keep drums, etc., cool by spraying with water.
EXPOSURE
PREVENT GENERATION OF MISTS! STRICT HYGIENE!

Inhalation Cough. Sore throat.
Ventilation, local exhaust, or breathing protection.
Fresh air, rest. Refer for medical attention.
Skin MAY BE ABSORBED! Redness. Pain.
Protective gloves. Protective clothing.
Remove contaminated clothes. Rinse skin with plenty of water or shower. Refer for medical attention.
Eyes Redness. Pain.
Safety goggles or eye protection in combination with breathing protection.
First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then take to a doctor.
Ingestion Sore throat. Burning sensation.
Do not eat, drink, or smoke during work.
Rinse mouth. Induce vomiting (ONLY IN CONSCIOUS PERSONS!). Refer for medical attention.
SPILLAGE DISPOSAL PACKAGING & LABELLING
Evacuate danger area! Ventilation. Collect leaking and spilled liquid in sealable containers as far as possible. Absorb remaining liquid in sand or inert absorbent and remove to safe place. Personal protection: complete protective clothing including self-contained breathing apparatus.
Do not transport with food and feedstuffs.
EU Classification
UN Classification
UN Hazard Class: 6.1
UN Subsidiary Risks: 3
UN Pack Group: II
EMERGENCY RESPONSE STORAGE
Transport Emergency Card: TEC (R)-61S1545
NFPA Code: H3; F2; R0;
Fireproof. Separated from strong oxidants, acids, food and feedstuffs. Well closed. Store only if stabilized.
IPCS
International
Programme on
Chemical Safety
Prepared in the context of cooperation between the International Programme on Chemical Safety and the Commission of the European Communities IPCS, CEC 2005

SEE IMPORTANT INFORMATION ON BACK
ALLYL ISOTHIOCYANATE ICSC: 0372
IMPORTANT DATA
PHYSICAL STATE; APPEARANCE:
COLOURLESS TO PALE YELLOW, OILY LIQUID, WITH PUNGENT ODOUR.

CHEMICAL DANGERS:
The substance decomposes on heating, on burning or on contact with acids producing highly toxic fumes including nitrogen oxides or sulfur oxides. Reacts with strong oxidants.

OCCUPATIONAL EXPOSURE LIMITS:
TLV not established.
ROUTES OF EXPOSURE:
The substance can be absorbed into the body by inhalation of its vapour, through the skin and by ingestion.

INHALATION RISK:
No indication can be given about the rate in which a harmful concentration in the air is reached on evaporation of this substance at 20C.

EFFECTS OF SHORT-TERM EXPOSURE:
Tear drawing. The substance is irritating to the eyes, the skin and the respiratory tract.

EFFECTS OF LONG-TERM OR REPEATED EXPOSURE:
Repeated or prolonged contact with skin may cause dermatitis. Repeated or prolonged contact may cause skin sensitization. The substance may have effects on the liver, kidneys stomach, thyroid and bladder.
PHYSICAL PROPERTIES
Boiling point: 148-154C
Melting point: -102.5C
Relative density (water = 1): 1.0
Solubility in water: poor
Vapour pressure, kPa at 20C: 0.493
Relative vapour density (air = 1): 3.4
Flash point: 46C c.c.
Octanol/water partition coefficient as log Pow: 2.11
ENVIRONMENTAL DATA

NOTES
An added stabilizer or inhibitor can influence the toxicological properties of this substance, consult an expert. Mustard oil is a commonly used name. Card has been partly updated in October 2005. See section Emergency Response.
ADDITIONAL INFORMATION


LEGAL NOTICE Neither the CEC nor the IPCS nor any person acting on behalf of the CEC or the IPCS is responsible for the use which might be made of this information
IPCS, CEC 2005