Castor oil

CASTOR OIL is reported in EPA TSCA Inventory.

Castor oil is a vegetable oil obtained from the castor bean. With the CAS NO. 8001-79-4, Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m³. It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleic acid. Oleic and linoleic acids are the other significant components.It is Stable. combustible,incompatible with strong oxidizing agents. May be light sensitive.such a source was reptured, leading to several deaths.

Uses of Castor oil: In the food industry, Castor oil(food grade) is used in food additives,flavorings, candy (e.g., chocolate),as a mold inhibitor, and in packaging. It has also been used to draw out styes in the eye by pouring a small amount into the eye and allowing it to circulate around the inside of the eyelid.The oil is also used as a rub or pack for various ailments, including abdominal complaints, headaches, muscle pains, inflammatory conditions, skin eruptions, lesions, and sinusitis. It has been used to induce childbirth in pregnant women. It has numerous applications in transportation, cosmetics and pharmaceutical, and manufacturing industries. It is the raw material for the production of a number of chemicals, notably sebacic acid, undecylenic acid, nylon-11.Castor oil can develop heat spontaneously in the air. [Hawley]. Reacts with acids to liberate heat along with alcohols and acids. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides.

Castor oil is combustible.If ingested causes severe diarrhea,when you use it ,you should avoid contact with skin and eyes.