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peterforan87  
#1 Posted : 17 August 2023 15:28:40(UTC)
Rank: New forum user
peterforan87

Hi,

I'm trying to determine whether an explosive atmosphere would form from a spillage of a flammable liquid but there no data in the SDS detailing the LEL or UEL so I cannot gauge whether the potenital amount spilled would make up the required percentage of the volume of the room to create and explosive atmosphere or not.

Could anyone offer any advice?

John Elder  
#2 Posted : 18 August 2023 11:50:06(UTC)
Rank: Forum user
John Elder

Hi Peter

It’s a pity you didn’t state the liquid in question.

First the LEL and UEL are not always in section 9 of a safety data sheet they are sometime is the firefighting section in section 4.

Also some safety data sheets might just state Not Determined. This is where you can sometimes find the information by looking in the safety data sheet at the overall CAS Number for the substance (if it is a pure liquid and not a mix). Or the CAS number for the flammable components which are give as percentages in the mixture and identify the lowest LFL properties by referring to the list off CAS Numbers and their properties within BSEN 60079-20 (but unfortunately not all substances appear there).

Another reason for it not to be listed is some cases on the safety data sheet is if the flash point of the liquid is above 60⁰C then it is considered as combustible and not flammable which is why sometimes there is no LEF or UEL on the safety data sheet.

As I am sure you are aware the flash point is the minimum temperature at which the liquid gives off vapours in sufficient quantity to become ignitable.

So if the liquid is being handled (Spilt) at or above its flash point or onto a surface which might increase its temperature to such a point then there might be a risk.

peterforan87  
#3 Posted : 18 August 2023 14:02:52(UTC)
Rank: New forum user
peterforan87

Thanks for your response, the liquid, which is flammable flavouring for use in an ice cream factory appears to be a mix.

In section 3 under composition of ingredients the flammable components appear to make up < 2.9 % of the mix and at statement at the bottom of sections 3 says...

" There are no additional ingredients present which, within the current knowledge of the supplier and in the concentrations applicable, are classified as hazardous to health or the environment, are PBTs or vPvBs or have beenassigned a workplace exposure limit and hence require reporting in this section "

Would I be right in thinking that because the majority of the liquid mixture is non-flammable, even if the ambient temperature in the room during a spillage would be above the (closed cup) flashpoint listed on the data sheet, an explosive atmosphere would not form due to the dilution of the mix and therefore the liquid can be considered non-hazardous under DSEAR?

Ian Bell2  
#4 Posted : 19 August 2023 08:18:23(UTC)
Rank: Super forum user
Ian Bell2

As outlined by John you can 'back track' a substance by looking at its composition and then using BS60079-20 for the material DSEAR properties.

Yes, you can assume the material you have is non flammable, it is not classified on the MSDS - no flamamble symbol/category for DSEAR purposes for the most part/most situations.

Sometimes people go further, if for example you are using a lot of the substance in your facility and/or you have some odd process conditions in terms of temperatures/pressures etc Maybe your facility is particularly high value/vital to company operations. You then might want to commission further chemical testing and analysis to determine the material properties. This is wider process safety rather than DSEAR. I've seen this done in the defence sector, where there are very high asset value equipment/platforms present and the consequnces are very high in the event of an accident.

DSEAR assumes that your process conditions/workplace are in the range of -20 to +40*C and 0.8 to 1.1bar atmospheric pressure.

Roundtuit  
#5 Posted : 19 August 2023 10:37:12(UTC)
Rank: Super forum user
Roundtuit

Originally Posted by: peterforan87 Go to Quoted Post
I'm trying to determine whether an explosive atmosphere would form from a spillage of a flammable liquid

Between the OP and the additional information in post 3 that the flammable substance contained within the mixture was <2.9% of the total this design flaw with the layout of Safety Data Sheets seems to persistently catch out readers.

Section 2 gives the classification of what is being purchased in the tin, bottle, tube, can etc. and where the product is a 100% pure substance the classification in Section 2 and Section 3 will be identical.

For a mixture Section 3 classifies the constituents as though they are pure substances (the "flammable" component mentioned) however this will differ in Section 2 where the overall product classification will be based upon all its constituents - at <2.9% is unlikely to be a flammable liquid (97% not classified such).

Recommended reading is the ECHA guidance document on preparing a Safety Data Sheet

https://echa.europa.eu/documents/10162/2324906/sds_en.pdf/01c29e23-2cbe-49c0-aca7-72f22e101e20

Roundtuit  
#6 Posted : 19 August 2023 10:37:12(UTC)
Rank: Super forum user
Roundtuit

Originally Posted by: peterforan87 Go to Quoted Post
I'm trying to determine whether an explosive atmosphere would form from a spillage of a flammable liquid

Between the OP and the additional information in post 3 that the flammable substance contained within the mixture was <2.9% of the total this design flaw with the layout of Safety Data Sheets seems to persistently catch out readers.

Section 2 gives the classification of what is being purchased in the tin, bottle, tube, can etc. and where the product is a 100% pure substance the classification in Section 2 and Section 3 will be identical.

For a mixture Section 3 classifies the constituents as though they are pure substances (the "flammable" component mentioned) however this will differ in Section 2 where the overall product classification will be based upon all its constituents - at <2.9% is unlikely to be a flammable liquid (97% not classified such).

Recommended reading is the ECHA guidance document on preparing a Safety Data Sheet

https://echa.europa.eu/documents/10162/2324906/sds_en.pdf/01c29e23-2cbe-49c0-aca7-72f22e101e20

antbruce001  
#7 Posted : 21 August 2023 07:56:40(UTC)
Rank: Forum user
antbruce001

A couple of things to add.

Firstly, the LEL will not determine if a Zone needs to be assigned. The LEL is used to calculate the size of Zone required. In most cases, for a flammable liquid spill, you usually assign a 'local' zone, rather than a whole room. The HSE has stated that it prefers 'local & specific' zoning, rather than blanket Zoning of rooms - unless justified (for example flammable storage rooms).

Secondly, from experience, food flavours tend to be stored in refrigerated areas. As such, they tend to be stored well below their recorded flash point. This can make a big difference for any zoning requirements in those areas. 

Hope it helps,

Tony.

peterforan87  
#8 Posted : 21 August 2023 13:09:49(UTC)
Rank: New forum user
peterforan87

Originally Posted by: Roundtuit Go to Quoted Post

Originally Posted by: peterforan87 Go to Quoted Post
I'm trying to determine whether an explosive atmosphere would form from a spillage of a flammable liquid

Between the OP and the additional information in post 3 that the flammable substance contained within the mixture was <2.9% of the total this design flaw with the layout of Safety Data Sheets seems to persistently catch out readers.

Section 2 gives the classification of what is being purchased in the tin, bottle, tube, can etc. and where the product is a 100% pure substance the classification in Section 2 and Section 3 will be identical.

For a mixture Section 3 classifies the constituents as though they are pure substances (the "flammable" component mentioned) however this will differ in Section 2 where the overall product classification will be based upon all its constituents - at <2.9% is unlikely to be a flammable liquid (97% not classified such).

Recommended reading is the ECHA guidance document on preparing a Safety Data Sheet

https://echa.europa.eu/documents/10162/2324906/sds_en.pdf/01c29e23-2cbe-49c0-aca7-72f22e101e20

So my logic is sound with regards to the content of the mixture and its level of risk? (i.e. disregard the hazard classfication symbol in section 2 due to the compostion of flammable parts being < 2.9 % of the total?)

I take it that section 2 of the sheet requires the hazard symbol to be present even if the flammable content of pure ingredients in the mixture is negligible?

Kate  
#9 Posted : 21 August 2023 13:40:36(UTC)
Rank: Super forum user
Kate

Other way round.  Section 2 tells you the classification of the whole mixture.  The writer of it has already taken into account what the percentages of the hazardous ingredients are.  It would be amazing if they still found it to be flammable in this case.  Section 3 is the one that tells you about the ingredients.

So what does section 2 actually say?

Unless (it's just occurred to me) you have an ancient MSDS originating from the US of A, in which the functions of sections 2 and 3 were customarily reversed from we expect to see in an SDS nowadays.

Edited by user 21 August 2023 13:42:37(UTC)  | Reason: Added last para

John Elder  
#10 Posted : 21 August 2023 14:26:12(UTC)
Rank: Forum user
John Elder

Peterforan87

The flammable symbol is there for a reason and shouldn’t be ignored it all depends on what is going on in regards to volume of substance and room, temperature, and flash point and available ventilation and what you are doing with it. Your could be runing it through a still for all they know to collect the flammavle substance alone.

Lets assume that you have a 205litre drum of your flavouring which leaks into a bund deep enough to contain all the leaked liquid with a surface area of 6m².

Your flammable percentage is 2.9% of the 205litres which is 5.945litres.

If the flammable substance is lighter that the rest of the products making up the mixture it will float upon the surface of the liquid within the bund. This will give you a flammable substance 6m² which is 1mm deep floating on top of the liquid which could become ignited and burn if the temperature is within its flash point range. (Not necessarily explode).

 It will burn until all the liquid that is flammable has evaporated off or the fire is put out.

Therefore, if you assumed your flammable element of the liquid was ethanol (which I know it isn’t as the LEL for ethanol is 3.3%) using BSEN 60079-10-1 Evaporating pool formula the would give you a evaporation rate of 7.5E-09 Kg/s

If this bund was in the middle of the floor off a room which was in a room 10m(L) x 10m(w) x 2.5m(H) giving a volume of 250m² and assuming it had no mechanical ventilation or natural ventilation grilles. But was ventilated purely by gaps in the structure of the building giving fortuitous ventilation of 1.5 air changes per hour, based upon the old BS 5345 Part 2 table for single story non partitioned spaces, brick or concrete construction up to 300m³. This would give you a 0.069m³/sec ventilation rate.

You now have when you know what you are doing have a hazardous zone with a hazardous Volume (Vz) off (6.8E-06 m³) and due to the ventilation rate your background concentration (Xb) for the room would be 5.79E-05 Vol/Vol so negligible extent.

This is to give you a comparison to help visualise against and is not the calculation your site.

I have not shown all the formulas and workings to give me these findings deliberately, as if everyone could work the dark arts of DSEAR then there would be no longer any mystery left in the world.

Roundtuit  
#11 Posted : 21 August 2023 14:32:41(UTC)
Rank: Super forum user
Roundtuit

Not only the USA - CHiP https://www.legislation.gov.uk/uksi/1994/3247/schedule/5/made

The safety data sheet referred to in regulation 6 shall contain the following obligatory headings: 2. Composition/information on ingredients. 3. Hazards identification

It was REACH and subsequent enabling regulations that "switched" the order

SECTION 2: Hazards identification 2.1. Classification of the substance or mixture 2.2. Label elements 2.3. Other hazards

SECTION 3: Composition/information on ingredients 3.1. Substances 3.2. Mixture

thanks 2 users thanked Roundtuit for this useful post.
Kate on 21/08/2023(UTC), Kate on 21/08/2023(UTC)
Roundtuit  
#12 Posted : 21 August 2023 14:32:41(UTC)
Rank: Super forum user
Roundtuit

Not only the USA - CHiP https://www.legislation.gov.uk/uksi/1994/3247/schedule/5/made

The safety data sheet referred to in regulation 6 shall contain the following obligatory headings: 2. Composition/information on ingredients. 3. Hazards identification

It was REACH and subsequent enabling regulations that "switched" the order

SECTION 2: Hazards identification 2.1. Classification of the substance or mixture 2.2. Label elements 2.3. Other hazards

SECTION 3: Composition/information on ingredients 3.1. Substances 3.2. Mixture

thanks 2 users thanked Roundtuit for this useful post.
Kate on 21/08/2023(UTC), Kate on 21/08/2023(UTC)
peterforan87  
#13 Posted : 21 August 2023 15:28:02(UTC)
Rank: New forum user
peterforan87

Originally Posted by: John Elder Go to Quoted Post

Peterforan87

The flammable symbol is there for a reason and shouldn’t be ignored it all depends on what is going on in regards to volume of substance and room, temperature, and flash point and available ventilation and what you are doing with it. Your could be runing it through a still for all they know to collect the flammavle substance alone.

Lets assume that you have a 205litre drum of your flavouring which leaks into a bund deep enough to contain all the leaked liquid with a surface area of 6m².

Your flammable percentage is 2.9% of the 205litres which is 5.945litres.

If the flammable substance is lighter that the rest of the products making up the mixture it will float upon the surface of the liquid within the bund. This will give you a flammable substance 6m² which is 1mm deep floating on top of the liquid which could become ignited and burn if the temperature is within its flash point range. (Not necessarily explode).

 It will burn until all the liquid that is flammable has evaporated off or the fire is put out.

Therefore, if you assumed your flammable element of the liquid was ethanol (which I know it isn’t as the LEL for ethanol is 3.3%) using BSEN 60079-10-1 Evaporating pool formula the would give you a evaporation rate of 7.5E-09 Kg/s

If this bund was in the middle of the floor off a room which was in a room 10m(L) x 10m(w) x 2.5m(H) giving a volume of 250m² and assuming it had no mechanical ventilation or natural ventilation grilles. But was ventilated purely by gaps in the structure of the building giving fortuitous ventilation of 1.5 air changes per hour, based upon the old BS 5345 Part 2 table for single story non partitioned spaces, brick or concrete construction up to 300m³. This would give you a 0.069m³/sec ventilation rate.

You now have when you know what you are doing have a hazardous zone with a hazardous Volume (Vz) off (6.8E-06 m³) and due to the ventilation rate your background concentration (Xb) for the room would be 5.79E-05 Vol/Vol so negligible extent.

This is to give you a comparison to help visualise against and is not the calculation your site.

I have not shown all the formulas and workings to give me these findings deliberately, as if everyone could work the dark arts of DSEAR then there would be no longer any mystery left in the world.

The warehouse in question is 29 x 24 m, the largest potential spill of the flavouring would be 100L as it would come via the reach truck puncturing 4 x 25L containers with its forks (The pallet of liquids are arranged 4 x4 of 25L containers so I have concluded the the length of the fork could pierce 4 of them at any one time). The substances are not opened or used within the warehouse and they would all be stored on ground level to minimise the risk of a larger spills by a pallet falling from the racking or being dropped by the reach truck. All pallets of the liquids would be stored away from any sources of ignition and a spill kit would be present in the area for a prompt response from the reach operator who has potentially punctured it. The only source of ignition I could see becoming an issues is the reach truck itself which would have pierced the containers. The flashpoints of the liquids are as low as 15C with the ambient temperature of the room being above 20C. I believe the explosion risk is negligible but there could be a risk of a fire in this situation, there are suitable extinguishers available and the warehouse is separate from the other buildings, as well being minimally occupied 1 or 2 people per day and provisioned with a fire alarm and sufficient fire exits.

What are your thoughts?

Kate  
#14 Posted : 21 August 2023 16:07:53(UTC)
Rank: Super forum user
Kate

The flammable ingredient wouldn't be floating on top if it is dissolved in water.

antbruce001  
#15 Posted : 22 August 2023 06:55:36(UTC)
Rank: Forum user
antbruce001

Peter,

With all due respect, I think the question here has become a question of competence. 

You have quite correctly identified that DSEAR is applicable to the storage (and use) of these flammable flavourings and as such have referred to the Regs to determine what needs to be done. All due credit for that, as many don't even consider DSEAR at all.

However, it would appear that you don't have the specialist knowledge, or experience to undertake the Hazardous Area Classification aspects of the requirements. This is not surprising, it is a true specialism which few people hold.

I would suggest you outsource the assessments to someone who is competent to do these assessments. What will happen is they will turn up, do their stuff and give you the answers you need. They will probably do this particular assessment quite quickly and you will wonder why you couldn't have just done it yourself. What you don't see is the years of experience that have allowed them to just look at the situation, gather the exact information they need and then use their professional skills and judgements to fill in the blanks to complete those assessments.

All the best,

Tony.

John Elder  
#16 Posted : 22 August 2023 07:24:12(UTC)
Rank: Forum user
John Elder

Originally Posted by: Kate Go to Quoted Post

The flammable ingredient wouldn't be floating on top if it is dissolved in water.

You cannot disolve a liquid in a liquid only powders  you can dilute it and it didnt state what the flammable element was in this instance. There are substances that can settle out into their specific gravities and visible layers  both as a liquid/liquid mixtuer or liquid/powder mixture, which is why there is the instruction on some substances stating shake well before use. As I didn't know the exact makeup of the mixture i erred on the side of caution and give this as an example as to what can happen.

Edited by user 22 August 2023 07:28:21(UTC)  | Reason: spelling correction

Roundtuit  
#17 Posted : 22 August 2023 09:13:50(UTC)
Rank: Super forum user
Roundtuit

Could the OP please state the content - as listed - in Section 2 of the SDS they have for the product as I would really like to appreciate what they are actually seeing.

thanks 2 users thanked Roundtuit for this useful post.
Kate on 22/08/2023(UTC), Kate on 22/08/2023(UTC)
Roundtuit  
#18 Posted : 22 August 2023 09:13:50(UTC)
Rank: Super forum user
Roundtuit

Could the OP please state the content - as listed - in Section 2 of the SDS they have for the product as I would really like to appreciate what they are actually seeing.

thanks 2 users thanked Roundtuit for this useful post.
Kate on 22/08/2023(UTC), Kate on 22/08/2023(UTC)
firesafety101  
#19 Posted : 22 August 2023 10:10:57(UTC)
Rank: Super forum user
firesafety101

Originally Posted by: antbruce001 Go to Quoted Post

Peter,

With all due respect, I think the question here has become a question of competence. 

You have quite correctly identified that DSEAR is applicable to the storage (and use) of these flammable flavourings and as such have referred to the Regs to determine what needs to be done. All due credit for that, as many don't even consider DSEAR at all.

However, it would appear that you don't have the specialist knowledge, or experience to undertake the Hazardous Area Classification aspects of the requirements. This is not surprising, it is a true specialism which few people hold.

I would suggest you outsource the assessments to someone who is competent to do these assessments. What will happen is they will turn up, do their stuff and give you the answers you need. They will probably do this particular assessment quite quickly and you will wonder why you couldn't have just done it yourself. What you don't see is the years of experience that have allowed them to just look at the situation, gather the exact information they need and then use their professional skills and judgements to fill in the blanks to complete those assessments.

All the best,

Tony.

This answer seems to be the best solution to the problem and if thought of earlier could have prevented all the suggestions, as informative as they all are.

thanks 1 user thanked firesafety101 for this useful post.
antbruce001 on 22/08/2023(UTC)
stevedm  
#20 Posted : 28 September 2023 08:30:13(UTC)
Rank: Super forum user
stevedm

....just to add it isn't always about the datasheet...the temperature and pressure also have a part to play....example everyone would say gaseous N2 is lighter than air...generally in industrial environments it is at a lower temperature making it slightly heavier..changes the way you look at the risk.

Chemical risk analysis - A practical apprach Berrnard Marel.  Is a good reference for how flammability, toxicity etc is determined.

Simple pool evaporation calcs can be found in:

https://www.aidic.it/cet/16/48/009.pdf

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