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STARCH
ICSC: 1553
Peer-Review Status: 26.10.2004 Validated
Amylum 
CAS #: 9005-25-8 RTECS #: GM5090000
EINECS #: 232-679-6
    Formula: (C6H10O5)n

TYPES OF
HAZARD /
EXPOSURE
ACUTE HAZARDS / SYMPTOMS      PREVENTION      FIRST AID / FIRE FIGHTING
FIRE Combustible.  NO open flames.  Use water spray, powder, foam, carbon dioxide. 
EXPLOSION Finely dispersed particles form explosive mixtures in air.  Closed system, ventilation, explosion-proof electrical equipment and lighting. Prevent deposition of dust.   
 
EXPOSURE      
Inhalation   Use local exhaust or breathing protection.  Fresh air, rest. 
Skin   Protective gloves.  Rinse and then wash skin with water and soap. 
Eyes   Wear safety goggles.  First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention. 
Ingestion   Do not eat, drink, or smoke during work.  Rinse mouth. 

SPILLAGE DISPOSAL
PACKAGING & LABELLING
Personal protection: particulate filter respirator adapted to the airborne concentration of the substance. Sweep spilled substance into covered containers. If appropriate, moisten first to prevent dusting.   
EC Classification
 
UN Classification
 
GHS Classification
 

EMERGENCY RESPONSE SAFE STORAGE
   

IMPORTANT DATA
Physical State; Appearance
WHITE POWDER. 

Physical dangers
Dust explosion possible if in powder or granular form, mixed with air. 

Chemical dangers
 

Occupational exposure limits
TLV: 10mg/m³ as TWA; A4 (not classifiable as a human carcinogen); (ACGIH 2004). 

Routes of exposure
 

Inhalation risk
A nuisance-causing concentration of airborne particles can be reached quickly when dispersed. 

Effects of short-term exposure
 

Effects of long-term or repeated exposure
Repeated or prolonged contact with skin may cause dermatitis. 


PHYSICAL PROPERTIES ENVIRONMENTAL DATA
Decomposes
Density: 1.5 g/cm³
Solubility in water: none
Auto-ignition temperature: 410°C  
 

NOTES
Starch is found in many plants, including maize (corn), tapioca, wheat, rice, barley, oats, millet, lentils, potatoes, amd other grains.
Most starches are composed of 22% to 26% amylose and 74 to 78% amylopectin. 

ADDITIONAL INFORMATION
 

IPCS
International
Programme on
Chemical Safety
WHO ILO EC Prepared in the context of cooperation between the International Programme on Chemical Safety and the European Commission
© IPCS 2004-2012
LEGAL NOTICE Neither the EC nor the IPCS nor any person acting on behalf of the EC or the IPCS is responsible for the use which might be made of this information.
    See Also:
       Toxicological Abbreviations