Sumirubber Malaysia Sdn Bhd
Back to Chemical Resistance Guide

Glove Search on Product Code

GM-U-09C

Permeation breakthrough time according to EN ISO 374 (minutes)
0
1
2
3
4
5
6
<10
>10
>30
>60
>120
>240
>480
Not Recommended
Splash Protection
Medium Protection
High Protection

CHEMICAL NAME

BREAKTHROUGH TIME (MIN)

PROTECTION INDEX

EN STANDARD

1-methoxy-2-propanol
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
1-methoxy-2-propylacetate
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
3-Bromopropionic acid
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Acetic Acid 99%
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Acetone
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Acetonitrile
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Acrylic acid
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Acrylonitrile
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Allyl alcohol
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ammonia 10%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ammonium Acetate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ammonium Chloride 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ammonium hydroxide 25%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ammonium Nitrate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Benzene
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Benzoyl chloride
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Bisphenol A
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Butyl acetate
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Butyl alcohol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Butyl glycol
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Calcium Chloride 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Calcium Hydroxide 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Calcium Hypochlorite
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Calcium Nitrate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Carbon disulfide
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Carbon Tetra Chloride
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Chloroform-D
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Citric Acid 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Coal tar
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Crude oil
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Cyclo-hexane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Cyclo-Hexanol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Cyclohexanone
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Dibutyl Phtalate
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Diesel Oil
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Diethyl ether
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Diethylamine
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Dimethyl sulfoxide (DMSO)
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Dimethylformamide (DMF)
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Distillate hydrotreated light
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
DOP
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethanol
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethyl acetate
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethylamine
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethylbenzene
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethylene Glycol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Ethylglycol acetate
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Formaldehyde 30%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Formic Acid 90%
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Freon 113 (CFC 113)
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Gamma Butyrolcatone
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Gasoline, natural
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Glutaraldehyde 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Glycerol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Glycol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Heptane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Hexamethyldisilazane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Hexane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Hydrochloric Acid (30%)
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Hydrofluoric Acid (14%)
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Hydrogen Peroxide 31%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Iso-Octane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Iso-Propanol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Isophorone
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Kerosene
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Maleic acid
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methanol
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methyl acrylate
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methyl Isobutyl Ketone
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methyl Methacrylate
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methyl-t-butyl ether
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methylamine 40%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methylene Chloride (DCM)
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Methylethylketone (MEK)
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Mineral oil
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Monochlorobenzene
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Monoethanolamine
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
N-methyl-2-pyrolidone
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Naptha desulfurize heavy
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Naptha hydrotreated light
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Naptha VM&P
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Nitric Acid 20%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Nitrobenzene
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Octane
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Oleic Acid
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Oxalic Acid (Pure)
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Paraffin oil
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Peracetic acid 39%
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Perchloric Acid (70%)
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Perchloroethylene
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Phenol
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Phosphoric Acid (85%)
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Pinerazine aq solution
>240
5
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Potassium Phosphate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Propanol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Propionitrile
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Propylacetate
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Propylene glycol
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Pyridine
>30
2
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Carbonate
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Hydroxide 40%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Hypochlorite 10%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Nitrate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Phosphate
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sodium Sulphate 50%
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Stoddord solvent
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Styrene
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Sulphuric Acid 96%
>120
4
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Tetrahydrofuran (THF)
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Tetrahydrothiophene
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Thionylchloride
<10
0
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Toluene
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Trichloroethylene
>10
1
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Tricresyl phosphate
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Triethanolamine
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Triethylamine
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
White spirit/mineral spirit
>480
6
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive
Xylene
>60
3
EN388:2016

4102X

EN ISO 374-1:2016

AJKLOP

EN ISO 374-5:2016

VIRUS

EC Food Directive

Disclaimer:

The chemical test data and overall chemical protection rating should not be used as the absolute basis for glove selection. Actual in-use conditions may vary glove performance from the controlled conditions of laboratory tests. Factors other than chemical contact time, such as concentration and temperature, glove thickness and glove reuse, may also affect performance. Other glove requirements, such as length, dexterity, cut, abrasion, puncture and snag resistance, or glove grip also need to be considered in making your final selection.

Have a question about our products?

Our team is ready to assist you.