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P,P'-DDD Structure

P,P'-DDD

Chemical Properties

Melting point 94-96 °C
Boiling point 405.59°C (rough estimate)
Density  1.385 g/cm3
vapor density  11
vapor pressure  8.25, 12.2 at 25 °C (subcooled liquid vapor pressure calculated from GC retention time data,Hinckley et al., 1990)
refractive index  1.6000 (estimate)
Flash point 11 °C
storage temp.  APPROX 4°C
solubility  Chloroform: Slightly Soluble
form  Solid
color  Crystalline white solid
Water Solubility  90ug/L(25 ºC)
Merck  3061
BRN  1914072
Henry's Law Constant 3.27 at 5 °C, 5.63 at 15 °C, 7.30 at 20 °C, 9.47 at 25 °C, 20.7 at 35 °C:in 3% NaCl solution: 3.95 at 5 °C, 7.70 at 15 °C, 15.8 at 25 °C, 27.6 at 35 °C (gas stripping-GC, Cetin et al., 2006)
Stability Stable. Incompatible with strong oxidizing agents.
CAS DataBase Reference 72-54-8(CAS DataBase Reference)
EWG's Food Scores 3
FDA UNII V14159DF29
EPA Substance Registry System p,p'-DDD (72-54-8)

Safety

Symbol(GHS) GHS hazard pictogramsGHS hazard pictogramsGHS hazard pictograms
Signal wordDanger
Hazard statements H301-H312-H351-H410
Precautionary statements P201-P273-P280-P301+P310+P330-P302+P352+P312
Hazard Codes  T,N,F
Risk Statements  21-25-40-50/53-39/23/24/25-23/24/25-11-52/53
Safety Statements  36/37-45-60-61-16-7
RIDADR  UN 2811 6.1/PG 3
WGK Germany  3
RTECS  KI0700000
HS Code  2903.99.8001
HazardClass  6.1(b)
PackingGroup  III
Hazardous Substances Data 72-54-8(Hazardous Substances Data)
Toxicity EC50 (96-hour) for catfish <2.6 mg/L; LC50 (24-hour) for brown shrimp 6.8 μg/L (salt water); acute oral LD50 for rats 3,400 mg/kg (Verschueren, 1983), 113 mg/kg (RTECS, 1985).
NFPA 704:
0
2 0

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P,P'-DDD Chemical Properties,Usage,Production

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