Registration Dossier
Registration Dossier
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EC number: 932-165-8 | CAS number: -
pH
Administrative data
- Endpoint:
- pH
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2010-09-27 - 2010-10-08
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: Basic data given.
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 010
- Report date:
- 2010
Materials and methods
- Principles of method if other than guideline:
- VDLUF-Methode, Methodenbuch III (1993)
- GLP compliance:
- not specified
Test material
- Reference substance name:
- Vinasses, residue of fermentation containing biomass of bakers yeast, salt-enriched
- EC Number:
- 932-165-8
- Molecular formula:
- Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
- IUPAC Name:
- Vinasses, residue of fermentation containing biomass of bakers yeast, salt-enriched
- Details on test material:
- 1.
- Name of test material (as cited in study report): Vinasse, Klarlauf, 23.09.10 14h
- Composition of test material, percentage of components: 59% dry matter
- Laboratory No.: 610057754
2.
- Name of test material (as cited in study report): Vinasse, Feststoff, 23.09.10 14h
- Composition of test material, percentage of components: 86.3% dry matter
- Laboratory No.: 610057755
Constituent 1
Results and discussion
pH valueopen allclose all
- pH value:
- 4.97
- pH value:
- 4.94
Any other information on results incl. tables
Temperature and concentration were not reported.
Applicant's summary and conclusion
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
