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Diammonium hydrogen phosphate entered the industrial scene in the late nineteenth century, giving chemists and farmers a versatile tool right as modern agriculture began reshaping global economies. My own connection to this chemical goes back to long summers spent on Midwest farmland, where it provided crops not just with phosphate, but nitrogen as well. Industry historians trace its widespread use to breakthroughs in mineral fertilizer production after superphosphate’s rise, as demand soared for formulas that could improve both plant growth and soil structure. Certain decades focused on simple salts, but by the twentieth century, refinements in synthesis gave rise to highly pure grades. These advances came on the heels of agricultural revolutions, yet chemists recognized its value in completely different fields—fireproofing textiles, water treatment, and even as a nutrient in yeast cultures for baking and brewing. The story of diammonium hydrogen phosphate tracks not just with science, but with real-world shifts in how societies feed, clothe, and defend themselves.
Ask anyone who’s worked with diammonium hydrogen phosphate, and a few impressions come up: a white, granular substance, quickly soluble in water, giving off a faint ammonia scent if you get close enough. Chemically, it forms when ammonia reacts with phosphoric acid in just the right ratio, locking down two ammonium ions with a hydrogen phosphate anion. Its widespread use in fertilizer isn’t by accident—the combination of nitrogen and phosphorus lines up perfectly with what most plants need. Manufacturers pack it under various brand names, but no matter where you go, its basic properties stay constant. That reliability has made it a go-to not just on farms, but in classrooms, laboratories, and factories.
Diammonium hydrogen phosphate doesn’t surprise anyone who knows a bit of basic chemistry. Solid form, crystallizes easily, breaking down at temperatures above 155°C through loss of ammonia. In water, it’s highly soluble, which matters for both its effectiveness as a fertilizer and its handling risks. Its nature as a salt means it manages to stay stable at room temperature and normal humidity, unless it sits out long enough to draw water from air or starts picking up other volatile compounds. The faint ammonia smell is a tell-tale sign of ammonium compounds, nothing overpowering, but enough to remind handlers about its origins. In terms of reactivity, it remains fairly tame—though one should never mix it carelessly with alkaline materials, since that can drive off ammonia gas in a hurry.
Labeling and specification drive home just how much attention goes into its manufacture. Purity never sits at 100%, but technical-grade material often features N-P-K (nitrogen-phosphorus-potassium) values like 18-46-0, a number every farmer learns to recognize. Other elements—heavy metals, arsenic, water-soluble iron—frequently get tracked down to a handful of parts per million, since any slip could spell trouble for food safety or environmental compliance. Even warehouse workers spot color-coding and warning symbols tailored to safety standards rooted in decades of trial and error. I remember reading technical sheets on bags as a boy, learning both what crops could gain and what mistakes could cost a season’s yield. Over decades, these labels took on new detail as environmental and occupational health standards grew tighter.
Producers rely on straightforward chemistry: phosphoric acid meets ammonia in a reactor, usually with controlled cooling and agitation. Keeping things balanced avoids byproducts or loss of ammonia to the air—a real risk if operators rush or skip basic ventilation. It takes precise control, especially if food or specialty grades must be free of contaminants. The process can go batch or continuous, depending on plant scale, but either way, final crystallization and drying ensure the substance flows well and resists caking during storage. Waste management never drops off the task list; handling ammonia offgas or acid waste streams matters as much for the community as it does for the workers on the line. It’s a process not all that different from the chemistry set reactions we ran as students, scaled up to tons per day and monitored for every possible variable.
In the lab, diammonium hydrogen phosphate regularly gets tested for compatibility with other mineral salts or acids. Reacting it with stronger alkalis—caustic soda, for example—cranks up ammonia release and shifts pH fast, a lesson burned into memory by more than one botched experiment. It also forms the backbone in buffer solutions, especially for biochemical work, thanks to its ability to moderate pH without introducing unwanted ions. People trying to tweak its properties often mix it with trace minerals, adding micronutrients to target specific deficiencies in crops or to fine-tune how it dissolves in irrigation lines. In fireproofing, it works by releasing phosphoric acid and ammonia at high temperatures, both of which help disrupt flame chemistry and cool hot surfaces quickly. Its stability and predictable reaction products earn it a solid place in handbook tables, not just in the fertilizer plant but in classrooms, brewing tanks, and emergency fire lines.
A good chemist keeps track of aliases. Diammonium hydrogen phosphate goes by several names—diammonium phosphate (DAP) finds its way onto most labels, but ammonium phosphate dibasic and related terms crop up in research and old technical literature. Some industries abbreviate to DAP without explanation, assuming every technician understands the code. This diversity can make for frustrating searches if one lands on an old agricultural bulletin or regulatory memo. It pays to watch for common language in labeling, insist on clarity across documents, and call out outdated terminology that might confuse downstream workers.
I’ve lost count of the safety briefings focused on handling ammonium salts, and diammonium hydrogen phosphate always earns a spot. The biggest risks tie to dust inhalation and ammonia vapors released from improper storage or accidental mixing. Protective gear—gloves, goggles, dust masks—help limit exposure, but protocols emphasize quick clean-up of spills and ventilating enclosed workspaces. Emergency showers and eyewash stations must never end up blocked, and regular safety drills reinforce that even a “mild” fertilizer can cause trouble in careless hands. Handling large bags or tankers requires training in rigging, lifting, and safe opening to prevent dust clouds. Environmental regulations push for double containment in storage and careful tracking of waste, since both ammonia and phosphate runoff spark hard conversations about water quality and ecological impact. These aren’t just “tick-the-box” exercises; breaches hit real communities and soil ecosystems, and they show up in headlines more often than most people realize.
Fertilizer remains its biggest market, but the real story behind diammonium hydrogen phosphate spans laboratory research, water-softening, yeast production, and flame retardancy in construction. On farms, it feeds strong root growth and high early yields, especially in crops like wheat and corn that respond well to both nitrogen and phosphorus. Municipal water utilities depend on it for reducing lead and copper leaching from pipes, which became critical in the wake of high-profile water crises. In fire defense, builders and firefighters count on DAP-based retardant slurries to establish barriers against wildfires—a use that grows year after year as drought and high temperatures plague certain regions. Industrial food production uses it as a yeast nutrient, ensuring beer, bread, and specialty bulk fermentations reach quality standards. Walk into a baking co-op or a large brewhouse, and bulk bins of DAP sit next to malt and hops. From bread to soil to synthetic fibers, its impact runs deeper than most people guess.
Researchers in both academia and industry latch onto diammonium hydrogen phosphate as a model system for studying everything from crystallization dynamics to nutrient release profiles in soils. New studies zero in on minimizing runoff by tweaking granule formulations or encapsulating nutrients for “slow release,” driven both by farm economics and environmental regulations. Lab groups keep pushing for better analytical methods to detect traces of contaminants and track nutrient availability under real-world conditions. Biotechnologists worked it into optimized growth formulas for mass yeast and microalgae cultures, a move that boosted yields and cut costs in everything from brewing to biofuel research. Lately, focus has shifted to blending DAP with organic amendments, driving circular-economy projects that cut synthetic input while keeping yields up. Investigators also track its behavior under heat and pressure, aiming to extend flame retardance or unlock new specialty material properties. Whatever the angle, most advances aim to eke out more productivity from less input, cutting the impact on water tables and tight farm budgets alike.
Listen to toxicologists and public health researchers, and the evidence points toward a fairly low acute risk profile for diammonium hydrogen phosphate, at least compared to many industrial chemicals. The main human hazard lies in inhalation of dust or extended skin contact, which can trigger moderate irritation or minor respiratory effects. In animal studies, some chronic effects surface at high doses, mostly tied to phosphate overload rather than ammonia content. Aquatic toxicity gets more attention, since phosphate runoff stimulates rapid algae growth—eutrophication—that ends up choking off oxygen for fish and other life. Monitoring drinking water in agricultural regions increasingly checks for both phosphate and ammonia levels, prompted by research linking excess nutrients to both blue-green algal blooms and disruptions in water treatment chemistry. These realities spark pushback against overuse on fields, and environmental scientists work hard to balance crop demands with protection for waterways and downstream communities.
Looking forward, diammonium hydrogen phosphate’s fate threads together changes in global agriculture, water security, and climate resilience. Farms face new mandates for sustainable nutrient management, and this pushes demand for intelligent application—using less, applying more precisely, and using technologies like soil sensors to dial in real needs. Synthesis routes must adapt not only to stricter environmental standards but also to unpredictable shifts in feedstock supply, especially for phosphate rock and natural gas (the traditional ammonia source). Research points to potential for expanded use in climate defense: fighting wildfires, controlling industrial emissions, or supporting new materials designed for higher stresses. The growth of circular approaches—blending DAP with recovered nutrients or biodegradable carriers—could shape markets, reflecting both regulatory change and public demand for greener practices. No chemical acts alone; its story connects back to decisions in labs, on tractors, and in boardrooms every day.
Diammonium hydrogen phosphate, often called DAP, shows up most in agriculture. Fields need more nutrition than soil can keep up with on its own, and DAP throws in a mighty mix of nitrogen and phosphorus—two nutrients every growing plant craves. With DAP, crops like wheat, corn, and rice get an early-season boost that pushes out sturdy roots and green leaves. This isn’t an empty promise; year after year, farmers see real differences in yield where balanced fertilizers come in. Global food demand keeps rising, so finding ways to go further with every acre gets more urgent. My own family ranch struggled to raise healthy hay before learning to switch fertilizer types to match each season’s needs. DAP gave greener, thicker fields that stood up better to summer heat.
Most people never picture DAP outside a bag of fertilizer, but it also plays a vital role in keeping lives and property safe from fire. Firefighters often add DAP to water dropped from planes during wildfires. Once sprayed, it helps smother flames and forms a layer that stops brush from lighting up. In wood, paper, and textile industries, DAP turns up as a flame retardant. I remember touring a lumber mill and watching workers treat fresh boards with a milky DAP solution to keep sawdust piles from igniting—even a little, for safety’s sake. More homes, especially in dry regions, depend on these fire treatments than most of us realize.
Wine and bread might not seem to need chemistry class favorites, but DAP quietly supports these industries. Yeast, the star of fermentation, breaks down sugars with the help of extra nutrients, especially during tough vintages or new recipes. Adding DAP keeps yeast strong, reducing the odds of sudden stops during fermentation and, ultimately, helping deliver a consistent product. Beer brewers and bakers chasing better quality sometimes turn to DAP as an ingredient—just enough to maintain the flavor and the fizz or rise people expect. Using DAP in food and drink when called for has been reviewed and cleared by major food regulators, putting safety concerns to rest for consumers.
City wastewater plants face the tall order of converting dirty water back to something safe for rivers and lakes. Microbes handle this job, but they rely on a diet full of building blocks. DAP serves as a practical nutrient, feeding bacteria that break down harmful stuff in the water. Well-run plants track dosing carefully: too much DAP could add phosphates back to waterways and tip the balance the wrong way, fueling algae blooms. Careful monitoring and improved technology offer a solution, letting facilities support healthy bacteria without sacrificing downstream water quality.
Relying on DAP links food, safety, and clean water. Responsible use matters more than ever, especially as we watch new problems like water pollution emerge. Using precision application in farming, exploring new flame-retardant mixtures, and updating water treatment tactics give DAP a place in a world that demands efficient solutions. Training, research, and cooperation set the stage for progress. Growing up in a rural area, I saw firsthand the payoff of blending technology with experience, and I see similar promise for towns, cities, and the food on everyone’s table.
Most folks outside chemistry circles recognize diammonium hydrogen phosphate only after reading a food label or hearing about fertilizers. It lands in baking powder, yeast nutrients for brewing, and sometimes as a fire retardant. In food processing, manufacturers rely on it because it supplies both phosphate and ammonia, two key nutrients. The compound gives yeast a boost in fermentation, resulting in fluffier bread or more flavorful beer.
Some worry kicks in any time chemicals hit the ingredient list. It helps to know regulatory agencies have weighed in. The U.S. Food and Drug Administration (FDA) lists diammonium hydrogen phosphate as “generally recognized as safe” (GRAS). Food manufacturers get to use it in the limited ways specified under food additive regulations. Similar thumbs up come from the European Food Safety Authority for controlled quantities.
I’ve heard neighbors raise concerns after reading frightening headlines about phosphate additives. The thing is, toxic effects happen only at exposures much higher than what people encounter in food. Poisonings mostly involve accidental ingestion of fertilizers or misuse in industrial contexts, not table salt-sized pinches winding up in dough. If a person takes in huge amounts of phosphates over a long stretch, kidneys bear the brunt. This remains a bigger risk for people with kidney disease, since their bodies can’t clear extra phosphorus as well.
Phosphorus earns a spot on the list of essential minerals. Bones need it, cells use it, and DNA depends on a steady supply. The source makes a difference, though. Phosphates that occur naturally in meat, dairy, and nuts absorb slower compared to phosphate salts added to food. Researchers at Harvard and the Mayo Clinic point out that too much added phosphate could drive up health risks—especially for kidneys and heart—if it crowds out real foods over time.
Food scientists suggest most healthy adults, eating a mixed diet, won’t approach unsafe levels from occasional products with diammonium hydrogen phosphate. Signs of overdoing it, like muscle cramps or calcium loss, often show up only with overuse of processed foods high in phosphate salts.
From years working in both restaurants and home kitchens, I’ve noticed folks lean on shortcuts, especially during busy weeks. Pre-mixes, frozen items, and commercial bread sometimes use phosphate additives. I recommend reading ingredient lists not to boycott these foods, but so you know what you eat most of the time. Most people benefit from loading up the cart with fruits, fresh vegetables, and proteins instead of letting additives sneak up unnoticed.
For families dealing with kidney trouble, doctors and dietitians give individualized limits, making label-reading a habit. Hospitals see fewer complications in patients who learn about phosphate sources in both commercial and natural foods.
Scientists, regulators, and food makers face a balancing act here. On one hand, food security and convenience for millions depend on safe, shelf-stable products. On the other, health pros keep an eye on new research about dietary phosphorus and long-term wellbeing. Some food makers test recipes with fewer synthetic phosphates. Others highlight clear labeling so shoppers stay informed.
Education stands out as one solid answer. People absorb messages about clean eating—sometimes through family experience, sometimes at the doctor’s office. With honest information, regular folks end up making the best decisions for their health, guided by facts and trusted experts rather than fear.
Diammonium hydrogen phosphate carries the chemical formula (NH4)2HPO4. This simple string of letters and numbers shows a mix of two ammonium ions, a hydrogen phosphate ion, and that unique blend fuels quite a few tools in daily life. The shorthand packs a punch in both agriculture and industry.
I remember handling bags labeled DAP on family farms through much of my childhood. It’s no secret—this stuff helps boost healthy plant growth. The formula (NH4)2HPO4 speaks to why: two key ingredients, nitrogen and phosphorus, support green leaves and strong roots. The nitrogen gives crops the energy rush for rapid growth. The phosphate ensures roots dig deeper, flowers set, and fruit matures with flavor. Statisticians point to DAP as the world’s most used phosphate fertilizer, supplying over fifteen million tonnes each year.
Anyone working with electronics or fire safety probably recognizes the same compound. DAP finds its way into fire extinguishing powders. Tossing this powder on a fire lets the substance cut the reaction short—no need for water, which preserves electronics or valuable equipment. Factories producing circuit boards often use DAP in the manufacturing process, harnessing its unique chemistry for metal surface treatments. The subtle interchange between ammonium and phosphate ions has proven essential to producing clean, reliable electronics year after year.
With those uses comes responsibility. Fertilizer run-off is no joke. Too much, and waterways choke on algal blooms, snuffing out life beneath. From my own walks along Midwestern rivers, I’ve noticed these changes—the water gets cloudy, fish disappear. Monitoring and moderating how much phosphate goes into the soil matters. Governments have recognized this, setting guidelines to keep DAP in fields and out of streams. Sustainable farming practices, like slow-release pellets, help manage the dose over time, providing nutrients to crops without overwhelming natural cycles.
Data from environmental agencies show these changes work. In farm-heavy regions where DAP application follows the rules, local water quality has rebounded, fish populations recover, and lakes lose some of that murky edge. The solution sits not just in technology, but also in reaching out to farmers, offering field tests, and encouraging careful measurements.
Most folks won’t come across Diammonium hydrogen phosphate in a lab, but for those who do: it’s a pretty stable salt. Proper gloves, masks, and solid ventilation in workspaces stave off dust inhalation. Scientific reviews classify it as having low toxicity to people, although large-scale spills could disrupt natural water chemistry and affect aquatic life.
I’ve watched agricultural science change with every passing season. The formula for Diammonium hydrogen phosphate promises a lot, supporting harvests and crucial industrial processes. Still, the same convenience means paying attention to what lies downstream, balancing high yields with protecting the places we depend on. This compound’s impact stretches from the field to the stream, from circuit boards to fire safety, tying together food, industry, and the environment in tangible ways.
If you’ve worked around agricultural fertilizers or certain fire-retardant setups, there’s a good chance Diammonium Hydrogen Phosphate (DAP) is familiar. It’s gained ground in farming circles for boosting crops, but there’s always a catch if folks treat handling as an afterthought. Keeping DAP in good shape isn’t just about ticking off safety checklists. Real lives, harvests, and even the tools in use could get hit if someone forgets a key step in proper storage.
Once, I helped out at a storage yard that overlooked a crucial detail: the sacks of DAP sat too close to the loading dock, open to the muggy air. In less than a month, the fertilizer had clumped together, losing most of its punch. Moisture ruins DAP faster than people expect. Humid air turns those crisp granules into a sticky mass, making it tough to handle. Just as bad, it saps the fertilizer’s usefulness on the field. So, a dry, covered spot with real airflow is the only way to keep DAP reliable.
Most folks think a basic garage or warehouse is enough. But DAP hates damp corners and temperature swings. Exposure to heat doesn’t just mean lumpy fertilizer; ammonia fumes might waft out and cause headaches for anyone nearby. Fire risk goes up around heat, too. Nobody wins if a storage shortcut means singed property or crops choking on runaway fumes.
Any open sack is a magnet for trouble: moisture, pests, or unintended mixing with other chemicals. DAP never plays well if it shares space with acids or alkalis; that mix spells big problems. So tight-sealing bags, and bins that actually close, make all the difference. Packing DAP up right keeps it potent and cuts down on waste. Labeling matters too—confusing it with something else opens up a world of regret.
I saw a small orchard lose half its yield because an assistant mistook an unmarked pale bag of DAP for regular feed supplement. The orchard paid the price in stunted growth and lost cash. Simple, clear labels and proper containers aren’t rocket science, but they save a lot of headaches.
Accidents usually trace back to poor communication. After a spill in one facility, management realized their workers never had decent instructions. Training is more than reading from a binder. It means showing folks where to store, how to spot trouble, and what to do if there’s a leak or spill. Having goggles and gloves within reach, and working fire extinguishers, also makes a real difference. People need to know what procedures look like in real life, not just on paper.
Solid DAP storage policies come down to discipline: clear labeling, airtight containers, dry storage—no excuses. Posting simple step-by-step storage guides at eye level helps keep everyone honest. If you’re running a bigger operation, routine checkups of the storage area go a long way. Small farms can pool resources, sharing dry, protected spaces if the cost of setting up storage individually stings too much. High standards stop small mistakes from becoming disasters.
The safety and value of DAP ride on proper attention to where it’s kept and how it’s handled. Every sack on a dry shelf means one less headache for farmers, one less hazard for workers, and enough cash spared to matter at the end of the season.
Diammonium hydrogen phosphate, better known as DAP, packs a punch in the world of agriculture. It delivers two essential plant nutrients: nitrogen and phosphorus. Ask any farmer and they’ll tell you these nutrients stay at the top of the list for healthy, productive crops. DAP typically offers 18% nitrogen and 46% phosphate, a ratio that suits most cereal crops, oilseeds, and even some fruit and vegetable needs.
Plant roots depend on easy access to nutrients, especially soon after seeds germinate. Applying DAP at sowing time gives crops a jump start in the critical early growth period. Roots latch onto phosphorus, triggering vigorous early development and better yields down the road. Nitrogen in DAP supports leafy growth, building a field that looks lush and stands strong against stress.
In my experience visiting different farms, many growers notice greener shoots and faster establishment with DAP compared to old-school single superphosphate or urea alone. Science backs these stories. Field trials in wheat, corn, and rice show that DAP application right at planting usually results in higher yields, especially in phosphorus-deficient soils.
No fertilizer works magic without considering local conditions. Soil pH, background nutrient levels, and rainfall all shape results. DAP can make soils more alkaline in the root zone, especially in dry conditions. That’s something growers track closely in areas with already high soil pH. Overuse or repeated DAP applications could tip soils towards imbalance, locking up micronutrients like zinc or iron. Rotating with other fertilizers or checking soil health yearly can help prevent these problems.
Placing DAP too close to seeds, especially in high doses, may cause “fertilizer burn” because the initial ammonia released can damage young roots. Most farmers avoid this by placing DAP a bit below or away from seeds—a technique called banding.
Runoff and leaching from fertilizers cause worries about water pollution, including algae blooms in local rivers. Responsible DAP use means applying just what crops need, right at the right spot. Precision tools and soil testing go a long way in dialing in application rates. Some farmers also mix DAP with organic matter or use split applications through the season to spread out nutrient release. This slows losses and improves crop uptake.
Sourcing DAP requires paying attention to quality and responsible manufacturing. Contaminants or low-grade product can spell trouble—phosphate fertilizers sometimes come with heavy metal residues. Picking suppliers who meet tough safety and purity standards, and even checking through lab tests on delivery, helps farmers and food consumers stay confident.
Farming always calls for balance—feeding crops well, stewarding soil, and keeping rivers clean. Diammonium hydrogen phosphate offers an effective way to address two crop needs at once, but it comes with a need for ongoing learning and care. Newer tools, like slow-release coatings or biological additives, may help farmers make each granule go further and reduce losses. For now, regular soil monitoring, good supplier choices, and smart placement practices shape DAP’s role in both yields and sustainability.
| Names | |
| Preferred IUPAC name | diammonium hydrogen phosphate |
| Other names |
Diammonium phosphate DAP Ammonium phosphate dibasic Ammonium hydrogen phosphate |
| Pronunciation | /daɪˌæmˈəʊni.əm ˈhaɪdrə.dʒən fəˈsfeɪt/ |
| Identifiers | |
| CAS Number | 7783-28-0 |
| Beilstein Reference | 1716785 |
| ChEBI | CHEBI:63071 |
| ChEMBL | CHEMBL1201145 |
| ChemSpider | 10321 |
| DrugBank | DB09449 |
| ECHA InfoCard | 100.028.253 |
| EC Number | 231-987-8 |
| Gmelin Reference | 67682 |
| KEGG | C00346 |
| MeSH | Dihydrogenphosphate de diammonium |
| PubChem CID | 24540 |
| RTECS number | BQ9625000 |
| UNII | 1RGT656D15 |
| UN number | UN2061 |
| Properties | |
| Chemical formula | (NH4)2HPO4 |
| Molar mass | 132.06 g/mol |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Density | 1.62 g/cm³ |
| Solubility in water | 576 g/L (20 °C) |
| log P | -2.0 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 7.2 |
| Basicity (pKb) | 11.7 |
| Magnetic susceptibility (χ) | -79.0·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.474 |
| Dipole moment | 6.90 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 115.5 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1637 kJ·mol⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -286 kcal/mol |
| Pharmacology | |
| ATC code | V04CX35 |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | GHS05, GHS07 |
| Pictograms | GHS07,GHS09 |
| Signal word | No signal word |
| Hazard statements | Not hazardous according to Regulation (EC) No 1272/2008. |
| Precautionary statements | Keep container tightly closed. Store in a dry, well-ventilated place. Avoid breathing dust. Wash hands thoroughly after handling. Wear protective gloves/eye protection. If in eyes: Rinse cautiously with water for several minutes. |
| NFPA 704 (fire diamond) | Health: 2, Flammability: 0, Instability: 0, Special: - |
| Explosive limits | Explosive limits: Non-explosive |
| Lethal dose or concentration | LD50 (Oral, rat): 6,780 mg/kg |
| LD50 (median dose) | LD50 (median dose): 6500 mg/kg (rat, oral) |
| NIOSH | KWQ7 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Diammonium Hydrogen Phosphate: Not established |
| REL (Recommended) | 6 mg/m³ |
| IDLH (Immediate danger) | Not Listed |
| Related compounds | |
| Related compounds |
Monoammonium phosphate Ammonium dihydrogen phosphate Ammonium phosphate Ammonium polyphosphate |
