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Diss Factsheets

Physical & Chemical properties

pH

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Administrative data

Endpoint:
pH
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: GLP - Guideline study

Data source

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

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
other: DIN EN 12176
GLP compliance:
yes

Test material

Constituent 1
Reference substance name:
Vinasses, residue of fermentation, depotassified
Molecular formula:
Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
IUPAC Name:
Vinasses, residue of fermentation, depotassified
Details on test material:
- Physical state: liquid

Results and discussion

pH value
pH value:
4.48

Any other information on results incl. tables

Temperature was not reported.

Applicant's summary and conclusion

Conclusions:
The pH of Vinasses, residue of fermentation, depotassified, is 4.48