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Physical & Chemical properties

Surface tension

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Reference
Endpoint:
surface tension
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2012/11/28
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
OECD Guideline 115 (Surface Tension of Aqueous Solutions)
Qualifier:
according to
Guideline:
EU Method A.5 (Surface Tension)
Principles of method if other than guideline:
The determination of the surface tension was accomplished by means of a Tensiometer, using the Wilhelmy plate method. The force which was required to withdraw a horizontally suspended plate from the surface of the solution is measured.
GLP compliance:
no
Type of method:
plate method
Key result
Surface tension:
52.6 mN/m
Temp.:
20 °C
Conc.:
70 vol%
Conclusions:
The surface tension of methylphosphonic acid (70 % in water) was determined at 20 °C: 52.6 mN/m.
Executive summary:

The determination of the surface tension of the test substance 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. Wilhelmy plate method was used for this purpose. Based on the findings of the study, the surface tension of the test substance (70 % in water) was determined at 20 °C: 52.6 mN/m.

Description of key information

The determination of the surface tension of the test substance 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. Wilhelmy plate method was used for this purpose. Based on the findings of the study, the surface tension of the test substance (70 % in water) was determined at 20 °C: 52.6 mN/m.

Key value for chemical safety assessment

Surface tension:
52

Additional information