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The chemical compound 1,2-dichloroethane, commonly known as ethylene dichloride (EDC), is a chlorinated hydrocarbon. It is a colourless liquid with a chloroform -like odour . The most common use of 1,2-dichloroethane is in the production of vinyl chloride , which is used to make polyvinyl chloride (PVC) pipes, furniture and automobile ...
This page provides supplementary chemical data on 1,2-dichloroethane. Structure and properties. Structure and properties Index of refraction, [1] n D: 1.4448
Division 6.1: Poisonous material is a material, other than a gas, which is known to be so toxic to humans as to afford a hazard to health during transportation, or which, in the absence of adequate data on human toxicity:
Dichloroethane can refer to either of two isomeric organochlorides with the molecular formula C 2 H 4 Cl 2: 1,1-Dichloroethane (ethylidene chloride) 1,2-Dichloroethane (ethylene dichloride)
1,1-Dichloroethylene, commonly called vinylidene chloride or 1,1-DCE, is an organochloride with the molecular formula CCl 2 CH 2.It is a colorless liquid with a sharp odor. Like most chlorocarbons, it is poorly soluble in water but soluble in organic solvents. 1,1-DCE was the precursor to the original clingwrap, Saran, for food, but this application has been phased
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [ clarification needed ] etc. in food began in the late 19th century, but was not widespread until the 20th century.
Two sets of pictograms are included within the GHS: one for the labelling of containers and for workplace hazard warnings, and a second for use during the transport of dangerous goods. Either one or the other is chosen, depending on the target audience, but the two are not used together for the same hazard. [ 1 ]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]