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EC number: 231-208-1
CAS number: 7446-70-0
data indicate that aluminium salts are relatively non toxic and this was
sufficient for the EU Classification and Labelling Committee to
determine that there was no need for classification of aluminium
Aluminium ions released to surface waters quickly form insoluble
aluminium hydroxides in mixing zones. These colloids can sorb to fish
gills resulting in asphyxiation and mortality in rare circumstances.
Formation of the complex hydroxide causes the aluminium to drop out of
solution very rapidly in neutral and alkaline waters. The accumulation
of aluminium on the fish gill results in physical effects. Aluminium has
complex redox chemistry and in very special conditions, transient
aluminium species can be formed that cause toxicity. These conditions
however are not typical of most ambient conditions and are more
representative of specific mixing zones. In ambient conditions, the
dissolved natural background concentrations of aluminium, in most cases,
are at equilibrium therefore an addition of aluminium would lead to the
precipitation of aluminium compounds from solution and not result in
effects to aquatic life. We conclude that a PNEC is not required for
REACH. However, the aluminium industry is continuing its efforts to
develop a PNEC for freshwater ecosystems for purposes of the Water
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.
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