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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Administrative data

Endpoint:
explosiveness
Type of information:
experimental study
Adequacy of study:
key study
Study period:
end on March 18, 2010
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: study performed according to EU guideline

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2010
Report date:
2010

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
EU Method A.14 (Explosive properties)
Deviations:
no
GLP compliance:
no

Test material

Constituent 1
Reference substance name:
Oils, fish, oxidized
EC Number:
269-122-1
EC Name:
Oils, fish, oxidized
Cas Number:
68187-75-7
Molecular formula:
Not necessary
IUPAC Name:
Triglycerides C12-24, even, saturated and unsaturated, oxidized
Details on test material:
- Name of test material (as cited in study report): oxidiertes Fischöl- Substance type: UVCB- Physical state: liquid- Stability under test conditions: data not available- Storage condition of test material: at ambient temperature (10-30°C)

Results and discussion

Small-scale preliminary testsopen allclose all
Key result
Parameter:
thermal sensitivity - Koenen test: diameter of the orifice plate
Value:
2
Remarks on result:
not thermal sensitive if heated under defined confinement
Key result
Parameter:
thermal sensitivity - Koenen test: diameter of the orifice plate
Value:
6
Remarks on result:
not thermal sensitive if heated under defined confinement

Any other information on results incl. tables

Thermal stability:

The DSC-measurement in a closed glass crucible with the test item showed no exothermal or endothermal effect up to the maximal temperature of 400°C.

The additional DSC-measurement in a closed stainless steel crucible with the test item showed three exothermal effects (95 to 150°C, 255 to 350°C, 380 to 425°C) with energy releases of 62 J/g, 67 J/g and 31 J/g. This exothermal effect could be caused by a reaction of the test item with the material of the crucible. However, due to an overall energy release below 500 J/g this measurement can still be taken for inclusion of explosive properties.

Explosive properties:

The heat of decomposition was below 500 J/g. Therefore the test of explosive properties was not necessary.

Applicant's summary and conclusion

Interpretation of results:
non explosive
Remarks:
Migrated information
Conclusions:
The test item has no explosive properties in the sense of European Commission Regulation (EC) No. 440/2008, Method A.14.
Executive summary:

The explosive properties of oxidized fish oil were determined according to EU method A.14.

As the heat of decomposition was below 500 J/g in the DSC-measurement, the test of explosive properties was not necessary.

Oxidized fish oil has no explosive properties in the sense of European Commission Regulation (EC) No. 440/2008, Method A.14.