Glutens, hydrolyzates, reaction products with lauroyl chloride, sodium salts

Vapour pressure

Link to relevant study record(s)

Reference

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

key study

Study period:

10 Sept.2009-6 Nov. 2009

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

other: GLP STUDY, OECD GUIDELINE

Qualifier:

according to guideline

Guideline:

OECD Guideline 104 (Vapour Pressure Curve)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.4 (Vapour Pressure)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

static method

Specific details on test material used for the study:

TEST ITEM
Identification PROTEOL OAT
Identification of the flask LCE08118; 500 g
Batch number 0820000006
Expiry date Not provided
Supplier SEPPIC
Appearance Clear yellow limpid viscous liquid
Packaging 1 White plastic flask with blue stopper
Quantity received 1 x 500 g
Date of the reception November 18, 2008
Storage In darkness at room temperature
Expiry date: 18.July 2011

Temp.:

20 °C

Vapour pressure:

2 111 Pa

Temp.:

25 °C

Vapour pressure:

2 751 Pa

The measured values (temperature and pressure) using the static method determined by increasing and decreasing temperature processes showed good correspondence with the calculated values.

On the basis of this data, the linear relationship used for a vapour determination looks as follows: log P= -2011.5/T +10.186 with a correlation coefficient r : -0.99785.

Conclusions:

For the test item PROTEOL OAT, the following vapour pressures at 20°C and at 25°C
were calculated from the regression equation:
Vapour pressure at 20 °C: 2111 Pa
Vapour pressure at 25 °C: 2751 Pa

Executive summary:

Title of Study: Determination of the vapour pressure of PROTEOL OAT according to OECD 104 resp. EU A.4

Findings and Results: First, the effusion method was employed. The test item showed abrupt disintegration and the liquid foamed out of the test vessel. Therefore, it was concluded that vapour pressure of PROTEOL OAT must be higher than the determination limits of the effusion method. A study plan amendment was made, and the vapour pressure was measured using the static method.

Test system and acquired data of the effusion method are not stated in this final report. Using the static method, 14 temperature-pressure pairs were measured. The graph l/T vs. 10g P shows a straight une with a correlation coefficient of - 0.99785. For the test item PROTEOL OAT, the following vapour pressures at 20 oC and at 25 oC were calculated from the regression equation:

Vapour pressure at 20 °C: 2111 Pa

Vapour pressure at 25 °C: 2751 Pa

Description of key information

Test material: the liquid marketed product "Proteol OAT" which contains ca.27.5% of the solid substance "Glutens, hydrozylates, reaction products with lauroyl chloride, sodium salts"

Method: static method

Vapour pressure: 2111 Pa at 20°C and 2751 Pa at 25°C using

Key value for chemical safety assessment

Vapour pressure:

2 111 Pa

at the temperature of:

20 °C