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EC number: 272-823-5 | CAS number: 68916-18-7
- 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)
- Endpoint:
- vapour pressure
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- From May to June 2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Remarks:
- Reliability 1
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.4 (Vapour Pressure)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- static method
- Specific details on test material used for the study:
- SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: CF02
- Expiration date of the lot/batch: 31.01.2019
- Purity test date: not available
STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: refrigerated (2 to 8°C)
- Stability under test conditions: not available
- Solubility and stability of the test substance in the solvent/vehicle: not applicable
- Reactivity of the test substance with the solvent/vehicle of the cell culture medium: not applicable
TREATMENT OF TEST MATERIAL PRIOR TO TESTING
- Treatment of test material prior to testing: none
- Preliminary purification step (if any): none
- Final dilution of a dissolved solid, stock liquid or gel: not applicable
- Final preparation of a solid: not applicable
OTHER SPECIFICS: none - Key result
- Temp.:
- 20 °C
- Vapour pressure:
- 21.8 Pa
- Conclusions:
- In a static method test, conducted according to EU Regulation (EC) 440/2008, Annex Part a test A4, a vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted ext. at 20°C
- Executive summary:
A static method, conducted according to EU Regulation (EC) 440/2008, Annex Part A test A4, was performed to determine the vapor pressure of Coffee, bean, roasted, ext.
Coffee, bean, roasted, ext. was placed in the glass chamber connected to a vacuum system linked with pressure monitors enabling the reading of any pressure/ vacuum of the contents of the static glassware. A suitable manometer liquid was placed in U-tube. The system was evacuated when the optimum vacuum was observed. The glassware was then isolated from the vacuum system and positioned in the constant temperature bath set to a desired starting temperature. As the static apparatus and its contents approached temperature equilibrium in the bath, the levels of the manometer liquid were balanced with pressure. This procedure was repeated until the system reached temperature and pressure equilibrium (i.e., no significant change in temperature or pressure were observed). The temperature and pressure displayed on the pressure monitors were then recorded. The temperature was subsequently set to a higher temperature and the procedure was repeated until enough data points were obtained.
A vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted, ext. at 20°C
Reference
Full test results
Temp/°C |
Temp / K |
P/mbar |
**P/Pa |
Run 1 |
|||
*20 |
293.15 |
21.73 |
2173 |
20.0 |
293.15 |
22 |
2200 |
29.9 |
303.15 |
37.6 |
3760 |
40.6 |
313.75 |
71.9 |
7190 |
50.1 |
323.25 |
112.6 |
11260 |
Run 2 |
|||
*20 |
293.15 |
21.48 |
2148 |
20.1 |
293.25 |
21.6 |
2160 |
30.3 |
303.45 |
39.3 |
3930 |
40.2 |
313.35 |
67.8 |
6780 |
50.0 |
323.15 |
112.1 |
11210 |
*Determined by extrapolation
**Calculated
Comments
Run 1: 10.39 g of sample used. Prior to testing the sample was placed in a fridge for approximately 40 hours. The sample was degassed for 5 minutes and a pressure of 7 mbar was obtained. This is significantly higher than the guideline suggested < 0.02 mbar. The sample continued to outgas, possibly due to water boiling at low pressure.
Run 2: 10.46 g of sample used. Prior to testing the sample was placed in a fridge for approximately 64 hours. The sample was degassed for 5 minutes and a pressure of 2 mbar was obtained. This is significantly higher than the guideline suggested < 0.02 mbar. The sample continued to outgas, possibly due to water boiling at low pressure.
Description of key information
Vapor pressure: 21.8 Pa at 20°C
Key value for chemical safety assessment
Additional information
A static method, conducted according to EU Regulation (EC) 440/2008, Annex Part A test A4, was performed to determine the vapor pressure of Coffee, bean, roasted, ext.
A vapor pressure of 21.8 Pa was determined for Coffee, bean, roasted, ext. at 20°C.
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