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Physical & Chemical properties

pH

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Administrative data

Endpoint:
pH
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2010-09-27 - 2010-10-08
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: Basic data given.

Data source

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

Materials and methods

Principles of method if other than guideline:
VDLUF-Methode, Methodenbuch III (1993)
GLP compliance:
not specified

Test material

Constituent 1
Reference substance name:
Vinasses, residue of fermentation containing biomass of bakers yeast, salt-enriched
EC Number:
932-165-8
Molecular formula:
Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
IUPAC Name:
Vinasses, residue of fermentation containing biomass of bakers yeast, salt-enriched
Details on test material:
1.
- Name of test material (as cited in study report): Vinasse, Klarlauf, 23.09.10 14h
- Composition of test material, percentage of components: 59% dry matter
- Laboratory No.: 610057754

2.
- Name of test material (as cited in study report): Vinasse, Feststoff, 23.09.10 14h
- Composition of test material, percentage of components: 86.3% dry matter
- Laboratory No.: 610057755

Results and discussion

pH valueopen allclose all
pH value:
4.97
pH value:
4.94

Any other information on results incl. tables

Temperature and concentration were not reported.

Applicant's summary and conclusion

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