| Corrosive Agent |
Concentration |
Temp 癈 |
Material |
| A2 |
A4 |
| Effluent water (with traces of sulphuric acid) |
- |
up to 40?/td>
| 0 |
0 |
Acetone
CH3COCH3 |
all concentrations |
20?/td>
| 0 |
0 |
Acetyl chloride
Ch3CoCl |
- |
boiling |
1 |
0 |
Aluminium
Al |
molten 750?/td>
| |
3 |
3 |
Aluminium Chloride L
Al Cl3,6H2O |
5% |
50?/td>
| 2 |
1 |
Formic Acid
H旵OOH |
10%
15%
100% |
20?br>20?br>20?/td>
| 0
0
0 |
0
0
0 |
Ammonia
NH3 |
- |
- |
0 |
0 |
Ammonium chloride (sal ammoniac) L
NH4OH |
10%
25%
50%
cold and hot saturated |
boiling
boiling
boiling
20?br>boiling |
0
1
2
0
2 |
0
1
1
0
1 |
Ammonium hydroxide
NH4OH |
all |
20?br>boiling |
0 |
0 |
Ammonium perchlorate L
NH4CIO4 |
10% |
20?br>boiling |
0
0 |
0
0 |
Aniline
C6H7NH2 |
|
20?/td>
| 0 |
0 |
Malic acid
(COOH)2CH2CH OH |
up to 50% |
20?/td>
| 0 |
0 |
| Cider |
- |
20?/td>
| 0 |
0 |
Ethyl alcohol (ethanol)
C2H5OH |
all concentrations |
20?/td>
| 0 |
0 |
Ethyl ether
(C2H5)2昈 |
- |
boiling |
0 |
0 |
| Atmosphere |
- |
- |
0 |
0 |
| Petrol |
all concentrations |
20?/td>
| 0 |
0 |
Benzoic acid
C6H5CO O OH |
all concentrations |
20?/td>
| 0 |
0 |
| Beer |
- |
20?/td>
| 0 |
0 |
| Blood |
- |
- |
0 |
0 |
| Spirits |
- |
20?/td>
| 0 |
0 |
| Bromine Br L |
- |
20?br>boiling |
3
3 |
3
3 |
| Buttermilk |
- |
20?/td>
| 0 |
0 |
Butyric acid
C3H7COOh |
100% |
20?/td>
| 0 |
0 |
Chlorine Cl
Gas
in dry state
Gas
in moist state L |
-
- |
20?br>
20?
100?/p> |
0
3
3 |
0
3
3 |
Chloride of lime L
Ca (IO)2, CaO, 2 H2O
Bleaching solution |
dry
moist
2.5g Cl/l |
20?br>20?br>20?/td>
| 0
1
1 |
0
1
0 |
Chloroform
CH CL3 |
water free |
20?/td>
| 0 |
0 |
Chlorine water L
=cold water saturated with water |
- |
20?/td>
| 1 |
1 |
Hydrogen chloride gas L
HCI |
-
-
-
- |
20?br>50?br>100?br>400?/td>
| 1
1
2
3 |
1
1
1
3 |
Chromic oxide
CrO3 |
10% pure
50% pure |
20?br>20?/td>
| 0
1 |
0
1 |
| Ferrogallic ink L |
- |
20?/td>
| 0 |
0 |
| Iron phosphate solution, bonder process |
- |
98?/td>
| 0 |
0 |
| Mineral oil |
- |
20?/td>
| 0 |
0 |
| Vinegar = spirit vinegar |
- |
20?/td>
| 0 |
0 |
Acetic acid
CH3COOH |
10%
50% |
20?br>20?/td>
| 0
0 |
0
0 |
| Glacial acetic acide boiling |
100% |
20?br>boiling |
0
1 |
0
1 |
Acetic acid + hydrogen peroxide
CH3COOH + H2O2 |
10 u. 50% |
20?br>50?br>90?/td>
| 0
0
0 |
0
0
0 |
Dyer's bath alkaline or neutral organically acid
slightly sulphuric acid or organically acid + sulphuric
acid
(H2SO4 below 1%) |
-
-
- |
20?br>boiling
boiling
20?br>boiling |
0
0
0
0
1 |
0
0
0
0
|
Oleic acid
C17H33COOH |
30 bar technical |
150?/td>
| 0 |
0 |
Oleic acid + traces
H2SO4 |
- |
hot |
2 |
1 |
| Meat |
- |
- |
0 |
0 |
Hydrofluoric acid = hydrogen fluoride
H2 F2 |
40% |
20?/td>
| 3 |
3 |
| Fruit juices and fruit acids |
- |
20?/td>
| 0 |
0 |
| Vegetables |
- |
boiling |
0 |
0 |
| Tannic acid = tannin |
5% |
20?/td>
| 0 |
0 |
Glycerin
C3 H5 (OH)3 |
conc. |
20?br>boiling |
0
0 |
0
0 |
| Pit water |
acid |
20?/td>
| 0 |
0 |
| Urine L |
- |
20?/td>
| 0 |
0 |
| Iodine I L |
dry
moist |
20?br>20?/td>
| 0
1 |
0
0 |
| Coffee |
- |
20?br>boiling |
0
0 |
0
0 |
Potassium aluminium sulphate = alum
KAL(SO4)2, 12H2O) |
10% |
20?/td>
| 0 |
0 |
Potassium chloride L
K Cl |
hot
saturated |
20?br>boiling |
0
0 |
0
0 |
Potassium ferricyanide = red prussiate of potash
K3(Fe[CN]6) |
- |
0 |
0 |
0 |
Potassium ferrocyanide = yellow prussiate or potash
K4[Fe(CN)6], 3 H2O) |
- |
20?br>boiling |
0
0 |
0
0 |
| Potassium hydroxide = caustic potash solution |
20% |
20?/td>
| 0 |
0 |
Caustic potash
KOH |
50% |
20?/td>
| 0 |
0 |
Potassium permanganate
K Mn O4 |
all concentrations |
20?br>boiling |
0
0 |
0
0 |
Calcium chloride L
CaCL2, 6H2O |
cold saturated |
20?/td>
| 0 |
0 |
Calcium hydroxide
Ca(OH)2 = milk of lime |
- |
20?/td>
| 0 |
0 |
| Cheese |
- |
20% |
0 |
0 |
| Carbon dioxide = carbonic acid CO2 |
dry
moist |
hot
hot |
0
0 |
0
0 |
| Carbon tetrachloride C CL4 |
water free |
20?/td>
| 0 |
0 |
Aqua regia L
H CL + HNO3 |
- |
20?/td>
| 3 |
3 |
Cupric sulphate
CuSO4, 5H20
= copper vitriol
+3% H2SO4 |
all concs. |
20?br>boiling
20?br>boiling |
0
0
0
0 |
0
0
0
0 |
| Glue (including acid) |
- |
boiling |
0 |
0 |
Linseed oil
+3% H2SO4 |
- |
20?br>200?/td>
| 0
0 |
0
0 |
Magnesium sulphate
MgSO4, 7H2O
= Epsom salts |
concentrated |
20?/td>
| 0 |
0 |
Methyl alcohol
CH3OH |
all concentrations |
20?/td>
| 0 |
0 |
| Milk |
fresh
sour |
up to 70?c
up to 70?C |
0
0 |
0
0 |
Lactic acid
CH3 CHOH COOH |
1.5%
80% |
20?br>20?/td>
| 0
0 |
0
0 |
Mixed acids
(nitrating acids) |
50% H2SO4 +50% HNO3
75% H2SO4
+25% HNO3
20% H2SO4
+15% HNO3
70% H2SO4 + 10% HNO3
30% H2SO4
+5% HNO3 |
50 ?br> 50 ?br>
50 ?br>
50?br>
50 ?br> |
0
1
0
0
0
|
0
0
0
0
0
|
Monochloracetic acid L
CH2 Cl COO H |
50% |
20?/td>
| 1 |
1 |
Sodium
chloride L
NaCl = cooking salt |
cold
saturated
hot
saturated |
20?br>
100?br>100?/td>
| 0
1
1 |
0
0
1 |
Sodium chloride L
Na Cl O2
Sodium hydroxide
=caustic soda solution
=caustic soda
NaOH |
5%
25%
50% |
20?br>boiling
20?
boiling |
2
3
0
2 |
2
2
0
2 |
Sodium hypochlorite L
NaClO
=bleaching solution |
5% |
20?
boiling |
1
1 |
1
1 |
Sodium carbonate
Na2 CO3, 10 H2O |
10%
cold saturated |
boiling |
0 |
0 |
Sodium sulphate
Na2 SO4, 10 H2O |
cold saturated |
20?/td>
| 0 |
0 |
| Novacaine |
- |
20?/td>
| 0 |
0 |
| Fruit pulp containing SO2 |
- |
- |
0 |
0 |
| Oil (lubricating oil) |
- |
20?/td>
| 0 |
0 |
| Oil (vegetable) |
- |
20?/td>
| 0 |
0 |
| P3 washing agent |
- |
95?/td>
| 0 |
0 |
| Persil |
- |
20?and boiling |
0 |
0 |
| Petroleum |
- |
20?/td>
| 0 |
0 |
Phosphoric acid
H3PO4
chemically pure |
1%
10%
45%
60% |
20 ?br>20 ?br>20 ?br>20 ?/td>
| 0
0
0
0 |
0
0
0
0 |
| Photographic developer (Agfa-glyzin developer) |
- |
20 ?/td>
| 0 |
0 |
| Photographic fixing bath L |
- |
20 ?/td>
| 0 |
0 |
| Pickling brine L |
- |
20 ?/td>
| 0 |
0 |
Nitric acid
HNO3 |
7%
10%
25%
37%
50% |
20 ?br>20 ?br>20 ?br>20 ?br>20 ?/td>
| 0
0
0
0
0 |
0
0
0
0
0 |
Hydrochloric acid L
HCl |
0.5% |
20 ?br>boiling |
1
3 |
1
3 |
| Sauerkraut brine L |
- |
- |
2 |
1 |
| Lard |
- |
20 ?/td>
| 0 |
0 |
| Soft Soap |
- |
20 ?/td>
| 0 |
0 |
| Sulphur, dry |
fused |
130?/td>
| 0 |
0 |
Carbon disulphide
C S2 |
- |
20?/td>
| 0 |
0 |
Sulphuric acid
H2SO4
fuming
(11% free SO3)
fuming
(60% free SO3) |
1%
2.5%
5%
7.5%
10%
20%
80%
98%
=concentrated
-
-
|
20?br>boiling
20?br>boiling
20?br>boiling
20 ?br>boiling
20 ?br>20 ?br>20 ?br>70?br>20?br>70?br>
20?br>100?br>20?br>80?br> |
1
1
1
2
1
3
1
2
2
1
1
3
0
2
0
1
0
0
|
0
1
0
2
0
2
0
2
1
1
1
2
0
2
0
0
0
0
|
Hydrogen sulphide dry
H2S |
<4 |
20?/td>
| 0 |
0 |
Sulphurous acid
H2 S O2 |
saturated
4 bar
5-8 bar
10-20 bar |
20?br>135?br>160?br>180-200?/td>
| 0
1
2
2 |
0
0
1
1 |
Schweinfurt green
3 Cu (As O2)3,
Cu (CH3 COO)2 |
- |
20?/td>
| 0 |
0 |
| Sea Water L |
- |
20?/td>
| 0 |
0 |
| Soap |
- |
20?/td>
| 0 |
0 |
| Mustard L |
- |
20?/td>
| 0 |
0 |
| Spinning bath |
up to 10%
H2SO4 |
70?/td>
| 2 |
1 |
| Tar (pure) |
- |
20?and hot |
0 |
0 |
| Turpentine |
- |
20?and hot |
0 |
0 |
| Vaseline |
- |
20?and hot |
0 |
0 |
Water
Tap water
Pit water
= acidic water |
- |
20?br>20?/td>
| 0
0 |
0
0 |
Water vapour
Water vapour with SO2
Water vapour with CO2 |
-
-
- |
400?br>
-
- |
0
1
0 |
0
0
0 |
Wine
(white and red) |
- |
20?and hot |
0
0 |
0
0 |
Tartaric acid
COOH (CHOH)2 COOH |
10%
50% |
20?br>20?/td>
| 0
0 |
0
0 |
Lemon juice
Citric acid
HO C(CH2 COOH)2,
COOH, H2) |
-
1%
10%
25%
50% |
20?br>20?br>20?br>20?br>20?/td>
| 0
0
0
0
0 |
0
0
0
0
0 |
| Sugar solution |
- |
20?br>boiling |
0
0 |
0
0 |
Catalogue
