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EC number: 283-480-6 | CAS number: 84649-99-0 Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Theobroma cacao, Sterculiaceae.
- Life Cycle description
- Uses advised against
- Endpoint summary
- Appearance / physical state / colour
- Melting point / freezing point
- Boiling point
- Density
- Particle size distribution (Granulometry)
- Vapour pressure
- Partition coefficient
- Water solubility
- Solubility in organic solvents / fat solubility
- Surface tension
- Flash point
- Auto flammability
- Flammability
- Explosiveness
- Oxidising properties
- Oxidation reduction potential
- Stability in organic solvents and identity of relevant degradation products
- Storage stability and reactivity towards container material
- Stability: thermal, sunlight, metals
- pH
- Dissociation constant
- Viscosity
- Additional physico-chemical information
- Additional physico-chemical properties of nanomaterials
- Nanomaterial agglomeration / aggregation
- Nanomaterial crystalline phase
- Nanomaterial crystallite and grain size
- Nanomaterial aspect ratio / shape
- Nanomaterial specific surface area
- Nanomaterial Zeta potential
- Nanomaterial surface chemistry
- Nanomaterial dustiness
- Nanomaterial porosity
- Nanomaterial pour density
- Nanomaterial photocatalytic activity
- Nanomaterial radical formation potential
- Nanomaterial catalytic activity
- Endpoint summary
- Stability
- Biodegradation
- Bioaccumulation
- Transport and distribution
- Environmental data
- Additional information on environmental fate and behaviour
- Ecotoxicological Summary
- Aquatic toxicity
- Endpoint summary
- Short-term toxicity to fish
- Long-term toxicity to fish
- Short-term toxicity to aquatic invertebrates
- Long-term toxicity to aquatic invertebrates
- Toxicity to aquatic algae and cyanobacteria
- Toxicity to aquatic plants other than algae
- Toxicity to microorganisms
- Endocrine disrupter testing in aquatic vertebrates – in vivo
- Toxicity to other aquatic organisms
- Sediment toxicity
- Terrestrial toxicity
- Biological effects monitoring
- Biotransformation and kinetics
- Additional ecotoxological information
- Toxicological Summary
- Toxicokinetics, metabolism and distribution
- Acute Toxicity
- Irritation / corrosion
- Sensitisation
- Repeated dose toxicity
- Genetic toxicity
- Carcinogenicity
- Toxicity to reproduction
- Specific investigations
- Exposure related observations in humans
- Toxic effects on livestock and pets
- Additional toxicological data
Vapour pressure
Administrative data
Link to relevant study record(s)
Description of key information
The objective of this study is to assess the vapour pressure of the test substance, Cocoa Powder.
An attempt was made to determine vapour pressure experimentally. During testing, it was found that the most volatile component of the test substance was water. Also the dried test substance is hygroscopic. These two factors make it not possible to determine a meaningful vapour pressure result using the Knudsen cell effusion method. Therefore, the vapour pressure of cocoa powder was estimated by calculation on the basis of known vapour pressures of the identified components. The vapour pressure of cocoa powder, determined by calculation was estimated to be in the range: 2.10-2.33E+03Pa @ 25 °C.
Key value for chemical safety assessment
Additional information
Based on the results of the vapour pressure study for the Cocoa Powder (22-24% Lipid) (Smithers Viscient study 3200113) it was found that the most volatile component of the test substance was water. Also the dried test substance is hygroscopic. These two factors make it not possible to determine a meaningful vapour pressure result using the Knudsen cell effusion method. On the basis of this results from the VP testing on the first ( Higher lipid) cocoa powder, VP was not attempted for the lower lipid cocoa powder. Report is appended for reference. [please see attachment below]
Due to water being the most volatile component of the test substance and the dried test substance being hygroscopic, it was not possible to determine a meaningful measurement of vapour pressure using the Knudsen cell effusion method for the Low fat (10 -12%) cocoa powder either.
Determination of vapour pressure was attempted using Regulation 440/2008/EEC test method A4, however no measurement was possible due to the hygroscopic nature of cocoa powders and the most volatile component present being water.
Therefore, vapour pressure was estimated for commercial cocoa powders (covering a lipid content range from ca 11-22%) by calculation on the basis of known vapour pressures of the identified components. The calculations at the lower and the higher ends of the lipid content range expected for commercial cocoa powders are provided in Tables 6 and 7 of CSR (pg.12 -14).
The estimated vapour pressure range for cocoa powder as determined by calculation is 2.10-2.33E+03Pa @ 25 °C. The vapour pressure is dominated by contributions from water and acetic acid.
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