Coffee, bean, roasted, ext.

Vapour pressure

Link to relevant study record(s)

Reference

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

key study

Study period:

From May to June 2018

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Remarks:

Reliability 1

Qualifier:

according to guideline

Guideline:

EU Method A.4 (Vapour Pressure)

Deviations:

no

GLP compliance:

no

Type of method:

static method

Specific details on test material used for the study:

SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: CF02
- Expiration date of the lot/batch: 31.01.2019
- Purity test date: not available

STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: refrigerated (2 to 8°C)
- Stability under test conditions: not available
- Solubility and stability of the test substance in the solvent/vehicle: not applicable
- Reactivity of the test substance with the solvent/vehicle of the cell culture medium: not applicable

TREATMENT OF TEST MATERIAL PRIOR TO TESTING
- Treatment of test material prior to testing: none
- Preliminary purification step (if any): none
- Final dilution of a dissolved solid, stock liquid or gel: not applicable
- Final preparation of a solid: not applicable

OTHER SPECIFICS: none

Key result

Temp.:

20 °C

Vapour pressure:

21.8 Pa

Full test results

Temp/°C	Temp / K	P/mbar	**P/Pa
Run 1
*20	293.15	21.73	2173
20.0	293.15	22	2200
29.9	303.15	37.6	3760
40.6	313.75	71.9	7190
50.1	323.25	112.6	11260
Run 2
*20	293.15	21.48	2148
20.1	293.25	21.6	2160
30.3	303.45	39.3	3930
40.2	313.35	67.8	6780
50.0	323.15	112.1	11210

 *Determined by extrapolation

**Calculated

Comments

Run 1: 10.39 g of sample used. Prior to testing the sample was placed in a fridge for approximately 40 hours. The sample was degassed for 5 minutes and a pressure of 7 mbar was obtained. This is significantly higher than the guideline suggested < 0.02 mbar. The sample continued to outgas, possibly due to water boiling at low pressure.

Run 2: 10.46 g of sample used. Prior to testing the sample was placed in a fridge for approximately 64 hours. The sample was degassed for 5 minutes and a pressure of 2 mbar was obtained. This is significantly higher than the guideline suggested < 0.02 mbar. The sample continued to outgas, possibly due to water boiling at low pressure.

Conclusions:

In a static method test, conducted according to EU Regulation (EC) 440/2008, Annex Part a test A4, a vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted ext. at 20°C

Executive summary:

A static method, conducted according to EU Regulation (EC) 440/2008, Annex Part A test A4, was performed to determine the vapor pressure of Coffee, bean, roasted, ext.

Coffee, bean, roasted, ext. was placed in the glass chamber connected to a vacuum system linked with pressure monitors enabling the reading of any pressure/ vacuum of the contents of the static glassware. A suitable manometer liquid was placed in U-tube. The system was evacuated when the optimum vacuum was observed. The glassware was then isolated from the vacuum system and positioned in the constant temperature bath set to a desired starting temperature. As the static apparatus and its contents approached temperature equilibrium in the bath, the levels of the manometer liquid were balanced with pressure. This procedure was repeated until the system reached temperature and pressure equilibrium (i.e., no significant change in temperature or pressure were observed). The temperature and pressure displayed on the pressure monitors were then recorded. The temperature was subsequently set to a higher temperature and the procedure was repeated until enough data points were obtained.

A vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted, ext. at 20°C

Description of key information

Vapor pressure: 21.8 Pa at 20°C

Additional information

A static method, conducted according to EU Regulation (EC) 440/2008, Annex Part A test A4, was performed to determine the vapor pressure of Coffee, bean, roasted, ext.

A vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted, ext. at 20°C.