Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
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EC number: 201-369-2 | CAS number: 81-68-5
Appearance / physical state / colour
Administrative data
Link to relevant study record(s)
- Endpoint:
- appearance / physical state / colour
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 07 August, 2013 to 01 April, 2014
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with national standard methods
- Qualifier:
- no guideline available
- Principles of method if other than guideline:
- visual inspection
- GLP compliance:
- no
- Physical state at 20°C and 1013 hPa:
- solid
- Form:
- powder
- Colour:
- Red
- Odour:
- odourless
- Substance type:
- organic
- Conclusions:
- FAT 36034/W is a red powder at room temperature.
- Executive summary:
FAT 36034/W is a red powder at room temperature.
Reference
Description of key information
FAT 36034/W is a red powder at room temperature.
Key value for chemical safety assessment
- Physical state at 20°C and 1013 hPa:
- solid
- Form:
- solid: particulate/powder
- Colour:
- red
Additional information
FAT 36034/W is a red powder at room temperature.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
