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Physical & Chemical properties

Surface tension

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Administrative data

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Reference
Endpoint:
surface tension
Type of information:
experimental study
Adequacy of study:
key study
Study period:
Study completion date - 17 January 1997
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 115 (Surface Tension of Aqueous Solutions)
Qualifier:
according to guideline
Guideline:
EU Method A.5 (Surface Tension)
GLP compliance:
no
Type of method:
ring method
Specific details on test material used for the study:
Identity: FAT 40557/A
Batch-no.: PV1
Purity: 65 %
Appearance: Solid powder, red-brown
Expiration date: 30 September, 2002
Storage conditions: At room temperature at about 20 °C, away from direct sunlight.
Surface tension:
65 mN/m
Temp.:
20.2 °C
Conc.:
1 g/L
Conclusions:
The surface tension of the test substance at 20.2 °C in water was determined to be 65 mN/m.
Executive summary:

The determination of the surface tension of the test item was based on OECD Guideline No. 115: “Surface Tension of Aqueous Solutions” (1995) and on the EEC Directive 92/69, Part A, methods for the determination of physico-chemical properties, A5 “Surface Tension”, EEC Publication No. L383, December 1992.



In conclusion, the surface tension of FAT 40557/A TE was determined to be 65 mN/m at 20.2 °C.

Description of key information

The surface tension of FAT 40557/A TE was determined to be 65 mN/m at 20.2 °C.

Key value for chemical safety assessment

Surface tension:
65
in mN/m at 20°C and concentration in mg/L:
1 000

Additional information

The determination of the surface tension of the test item was based on OECD Guideline No. 115: “Surface Tension of Aqueous Solutions” (1995) and on the EEC Directive 92/69, Part A, methods for the determination of physico-chemical properties, A5 “Surface Tension”, EEC Publication No. L383, December 1992.



In conclusion, the surface tension of FAT 40557/A TE was determined to be 65 mN/m at 20.2 °C.