L-Citrulline DL-Malate MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: L-Citrulline DL-Malate
    1.2. Description: L-Citrulline DL-Malate is a Citrulline derivative manufactured through chemical synthesis.
    1.3. Chemical Formula: C10H19N3O8
    1.4. Molecular weight: 309.27316
    1.5. CAS #: 54940-97-5
    1.6. EINECS #: Not Applicable
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as nutritional supplements

2. Composition

    2.1. L-Citrulline DL-Malate: >98%
    2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: white powder
    3.3. Odor: Not available
    3.4. pH: Not available
    3.5. Melting point/range: Not available
    3.6. Boiling point: Not available
    3.7. Bulk density: Not available
    3.8. Solubility: Soluble in hot water

4. Stability/Reactivity

    4.1. Chemical Stability: Stable under normal temperatures and pressures
    4.2. Shelf Life: 24 months period
    4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
    4.4. Hazardous polymerization: Will not occur
    4.5. Incompatible with: Strong oxidizing agents

5. Handling/Storage

    5.1. Storage: Store in a cool and dry place and Keep away from strong light and heat
    5.2. Handling precaution: Keep away from sources of ignition. Ground all equipment containing material.

6. Exposure Control

    6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
    6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
    6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
    6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
    6.5. Other: Consult professionals if L-Citrulline DL-Malate need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: L-Citrulline DL-Malate is Hazardous in case of skin contact (irritant, permeator), of eye contact (irritant), of ingestion, of inhalation.
    7.2. Contact with eyes: May cause eye irritation.
    7.3. Contact with skin: May cause skin irritation.
    7.4. Ingestion: May irritate the tissues of the mouth, esophagus, and other tissues of the digestive system
    7.5. Inhalation: May cause irritation to the respiratory tract and gastrointestinal
    7.6. Other: Not Applicable

8. First Aid Measures

    8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
    8.2. Contact with skin: Wash with soap and water. Cover the irritated skin with an emollient.Get medical attention if irritation develops
    8.3. Ingestion: Do NOT induce vomiting. If conscious and alert, rinse mouth and drink 2-4 cupfuls of milk or water.
    8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

- See more at foodchem: http://www.foodchemadditives.com/msds/1408

Dehydrated Chili Side Effects

Suggested Dosage

As Dehydrated Chili is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Dehydrated Chili for long period.

* ADI: Acceptable Daily Intake
* MTDI: maximum tolerable daily intake
* Data source: JECFA Database of WHO
Special Groups Precaution

Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Dehydrated Chili could have any negative effects on these vulnerable groups. It should be safe to use Dehydrated Chili in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Dehydrated Chili for long period in food for newborns or pregnant.

- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/864

Potassium Tripolyphosphate MSDS

 1. SUBSTANCE IDENTIFICATION

1.1. Product Name: Potassium Tripolyphosphate
1.2. Description: Potassium Tripolyphosphate is a potassium salt of phosphoric acid manufactured through chemical synthesis.
1.3. Chemical Formula: K5P3O10
1.4. Molecular weight: 448.5
1.5. CAS #: 13845-36-8
1.6. EINECS #: 237-574-9
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as preservative

2. Composition

2.1. Potassium Tripolyphosphate: >95%
2.2. Hazardous impurities: Fluorid (F) ≤ 10 ppm, Iron (Fe)≤ 10ppm, Arsenic (As)≤ 3ppm, Lead (Pb)≤ 10ppm, Mercury≤ 1ppm, Heavy Metal (as Pb)≤ 15ppm

3. Physical/Chemical Characteristics

3.1. Physical State: Powder
3.2. Appearance: White powder
3.3. Odor: Odorless
3.4. pH: 9.6
3.5. Melting point/range: 630°C (1166°F)
3.6. Boiling point: Not available
3.7. Bulk density: 0.9 g/cm3
3.8. Solubility: Soluble in cold water, hot water

4. Stability/Reactivity

4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Not Applicable
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available

5. Handling/Storage

5.1. Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust.Do not store above 24°C (75.2°F)

6. Exposure Control

6.1. Engineering Controls: Safety shower and eye bath. Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Tripolyphosphate need to be handled under some special conditions.

7. Hazards Identification

7.1. Hazardous overview: Potassium Tripolyphosphate is Hazardous in case of ingestion, of inhalation. Slightly hazardous in case of eye contact (irritant). Non-irritant for skin
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: Non-irritant for skin
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable

8. First Aid Measures

8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash with soap and water. Get medical attention if irritation develops. Cold water may be used
8.3. Ingestion: Do not induce vomiting. Loosen tight clothing such as a collar, tie, belt or waistband. If large quantities of this material are swallowed, call a physician immediately
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

9. Fire and Explosion Data

9.1. General information: Non-flammable.
9.2. Flash point: Not Applicable
9.3. Ignition control: Not applicable
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Not Applicable
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container

- See more at foodchem: http://www.foodchemadditives.com/msds/1363

ButylParaben MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: ButylParaben
    1.2. Description: ButylParaben is a member of the paraben family manufactured through chemical synthesis.
    1.3. Chemical Formula: C11H14O3
    1.4. Molecular weight: 194.23
    1.5. CAS #: 94-26-8
    1.6. EINECS #: 202-318-7
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as Antioxidant and preservative

2. Composition

    2.1. ButylParaben: ≥99.0%
    2.2. Hazardous impurities: HEAVY MENTAL (AS PB) ≤0.001%, Arsenic ≤0.0003%

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: White crystalline powder
    3.3. Odor: Odorless
    3.4. pH: Not available
    3.5. Melting point/range: 67-72 °C
    3.6. Boiling point: Not available
    3.7. Bulk density: Not available
    3.8. Solubility: Slightly soluble in water

4. Stability/Reactivity

    4.1. Chemical Stability: Stable under normal temperatures and pressures
    4.2. Shelf Life: 24 months period
    4.3. Hazardous decomposition: Carbon oxides (CO, CO2)
    4.4. Hazardous polymerization: Will not occur
    4.5. Incompatible with: Not available

5. Handling/Storage

    5.1. Storage: Store in a tightly closed container, stored in a cool, dry, ventilated area
    5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust.

6. Exposure Control

    6.1. Engineering Controls: Safety shower and eye bath. Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value.
    6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
    6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
    6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
    6.5. Other: Consult professionals if ButylParaben need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: ButylParaben is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.
    7.2. Contact with eyes: May cause eye irritation.
    7.3. Contact with skin: May cause skin irritation.
    7.4. Ingestion: May cause irritation of the digestive tract.
    7.5. Inhalation: May cause respiratory tract irritation.
    7.6. Other: Not Applicable

8. First Aid Measures

    8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
    8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
    8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
    8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

9. Fire and Explosion Data

    9.1. General information: May be combustible at high temperature.
    9.2. Flash point: Not available
    9.3. Ignition control: Avoid ignition sources where ButylParaben dust might be generated
    9.4. Dust control: Keep the handling area with adequate ventilation
    9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
    9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container

- See more at foodchem: http://www.foodchemadditives.com/msds/1170

Tara gum MSDS

1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Tara Gum
1.2. Description: Tara Gum is a natural additive manufactured through separating and grinding the endosperm of C. spinosaseeds.
1.3. Chemical Formula: Not Applicable
1.4. Molecular weight: Not Applicable
1.5. CAS #: 39300-88-4
1.6. EINECS #: 254-409-6
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as thickener
2. Composition
2.1. Tara Gum: ≥80%
2.2. Hazardous impurities: HEAVY MENTAL (AS PB) ≤20 mg/ kg, Arsenic ≤3 mg/ kg, Lead ≤5 mg/ kg, Mercury ≤1 mg/ kg
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: white to white-yellow odorless powder
3.3. Odor: Odorless
3.4. pH: 5.0- 7.5
3.5. Melting point/range: Not available
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Insoluble
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available
5. Handling/Storage
5.1. Storage: Store in original bags, cool and dry. Avoid excessive light.
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust.
6. Exposure Control
6.1. Engineering Controls: Safety shower and eye bath. Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Tara Gum need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Tara Gum is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not available
9.3. Ignition control: Avoid ignition sources where tara gum dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
10. Transport Information
10.1. No special requirements and no restrictions on transportation by land, sea or air.
11. Ecological Information
11.1. Tara gum is fully biodegradable.
12. Other Information
12.1. This Safety Data Sheet of Tara Gum is based upon a limited review of Foodchem Internation Corporation files and standard Toxicological handbooks. We make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the information for their particular purposes. In no event shall Foodchem International Corporation be liable for any claims, losses, or damages of any third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even if Foodchem International Corporation has been advised of the possibility of such damages.
- See more at foodchem: http://www.foodchemadditives.com/msds/1163

Applications and Uses of Calcium Acetate Monohydrate

Calcium Acetate Monohydrate is a common form of Calcium Acetate widely used as preservative in food production. As a nutritional preservative, Calcium Acetate Monohydrate can be used in a wide variety of industries including: food production, pharmaceutical, and various other industries.
Calcium Acetate Monohydrate in Food Production

Calcium Acetate Monohydrate is widely used as nutritional supplement, acidity regulator and preservative in food production.
As preservative: in processed meat to inhibit microbial.
Calcium Acetate Monohydrate in Beverage
Not enough is known about application of Calcium Acetate Monohydrate in beverage.
Calcium Acetate Monohydrate in Pharmaceutical

Calcium Acetate Monohydrate is widely used as calcium supplement in Pharmaceutical.
As calcium supplement: in treatment of hyperphosphatemia.
Calcium Acetate Monohydrate in Cosmetics
Not enough is known about application of Calcium Acetate Monohydrate in Cosmetics.
Calcium Acetate Monohydrate in Agriculture/Animal Feed
Not enough is known about application of Calcium Acetate Monohydrate in Agriculture/Animal Feed.
As ph regulator: .
Calcium Acetate Monohydrate in Other Industries
Not enough is known about application of Calcium Acetate Monohydrate in other industries.

This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Calcium Acetate Monohydrate or want to report new applications of Calcium Acetate Monohydrate to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1388

Potassium Bitartrate MSDS

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: Potassium Bitartrate
• 1.2. Description: Potassium Bitartrate is a potassium salt of tartaric acid manufactured through chemical synthesis.
• 1.3. Chemical Formula: KC4H5O6
• 1.4. Molecular weight: 188.177
• 1.5. CAS #: 868-14-4
• 1.6. EINECS #: 212-769-1
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as Acidulants

2. Composition

• 2.1. Potassium Bitartrate: 98.0%~103.0%
• 2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: colorless crystals or white crystal powder
• 3.3. Odor: Odorless
• 3.4. pH: Not available
• 3.5. Melting point/range: Not applicable
• 3.6. Boiling point: Not applicable
• 3.7. Bulk density: 1.05 g/cm3
• 3.8. Solubility: Partially soluble in hot water. Very slightly soluble in cold water.

4. Stability/Reactivity

• 4.1. Chemical Stability: Stable under normal temperatures and pressures
• 4.2. Shelf Life: 24 months period
• 4.3. Hazardous decomposition: Carbon oxides (CO, CO2) and Some metallic oxides
• 4.4. Hazardous polymerization: Will not occur
• 4.5. Incompatible with: Strong oxidizing agents

5. Handling/Storage

• 5.1. Storage: stored in a cool and dry place and kept away from strong light and heat.
• 5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not breathe dust. Avoid contact with eyes.

6. Exposure Control

• 6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to airborne contaminants below the exposure limit.
• 6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
• 6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
• 6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
• 6.5. Other: Consult professionals if Potassium Bitartrate need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: Potassium Bitartrate is not classified as a Dangerous Substance
• 7.2. Contact with eyes: May cause eye irritation.
• 7.3. Contact with skin: May cause skin irritation.
• 7.4. Ingestion: May cause irritation of the digestive tract.
• 7.5. Inhalation: May cause respiratory tract irritation.
• 7.6. Other: Not Applicable

8. First Aid Measures

• 8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
• 8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
• 8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
• 8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

9. Fire and Explosion Data

• 9.1. General information: May be combustible at high temperature
• 9.2. Flash point: Not applicable
• 9.3. Ignition control: Not Applicable
• 9.4. Dust control: Keep the handling area with adequate ventilation
• 9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
• 9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container

- See more at: http://www.foodchemadditives.com/msds/842#sthash.68hhZgcT.dpuf

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: Potassium Bitartrate
    1.2. Description: Potassium Bitartrate is a potassium salt of tartaric acid manufactured through chemical synthesis.
    1.3. Chemical Formula: KC4H5O6
    1.4. Molecular weight: 188.177
    1.5. CAS #: 868-14-4
    1.6. EINECS #: 212-769-1
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as Acidulants

2. Composition

    2.1. Potassium Bitartrate: 98.0%~103.0%
    2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: colorless crystals or white crystal powder
    3.3. Odor: Odorless
    3.4. pH: Not available
    3.5. Melting point/range: Not applicable
    3.6. Boiling point: Not applicable
    3.7. Bulk density: 1.05 g/cm3
    3.8. Solubility: Partially soluble in hot water. Very slightly soluble in cold water.

4. Stability/Reactivity

    4.1. Chemical Stability: Stable under normal temperatures and pressures
    4.2. Shelf Life: 24 months period
    4.3. Hazardous decomposition: Carbon oxides (CO, CO2) and Some metallic oxides
    4.4. Hazardous polymerization: Will not occur
    4.5. Incompatible with: Strong oxidizing agents

5. Handling/Storage

    5.1. Storage: stored in a cool and dry place and kept away from strong light and heat.
    5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not breathe dust. Avoid contact with eyes.

6. Exposure Control

    6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to airborne contaminants below the exposure limit.
    6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
    6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
    6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
    6.5. Other: Consult professionals if Potassium Bitartrate need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: Potassium Bitartrate is not classified as a Dangerous Substance
    7.2. Contact with eyes: May cause eye irritation.
    7.3. Contact with skin: May cause skin irritation.
    7.4. Ingestion: May cause irritation of the digestive tract.
    7.5. Inhalation: May cause respiratory tract irritation.
    7.6. Other: Not Applicable

8. First Aid Measures

    8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
    8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
    8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
    8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

9. Fire and Explosion Data

    9.1. General information: May be combustible at high temperature
    9.2. Flash point: Not applicable
    9.3. Ignition control: Not Applicable
    9.4. Dust control: Keep the handling area with adequate ventilation
    9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
    9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container

- See more at foodchem: http://www.foodchemadditives.com/msds/842