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EC number: 231-892-1 | CAS number: 7775-27-1
Biodegradation in water: screening tests
Administrative data
Link to relevant study record(s)
- Endpoint:
- biodegradation in water: screening test, other
- Type of information:
- read-across based on grouping of substances (category approach)
- Adequacy of study:
- key study
- Reason / purpose for cross-reference:
- read-across source
- Key result
- Parameter:
- other: chemical oxygen demand (COD)
- Remarks on result:
- other: The chemical oxygen demand (COD) of the test substance was determined to be negligible (26E-03 g COD per g test substance).
- Key result
- Parameter:
- COD
- Value:
- 0.03 other: g COD/g test. mat.
Reference
Description of key information
The chemical oxygen demand was not tested for disodium persulfate. A read across approach was applied for the test on oxygen demand with the category member diammonium persulfate, as this substance shows similar environmental fate properties. Diammonium persulfate was tested for Chemical Oxygen Demand in according to EU Guideline C.6. The chemical oxygen demand (COD) of a sample was determined to be negligible (26E-3 g COD per g test substance).
Key value for chemical safety assessment
Additional information
In a triplicate experiment, the chemical oxygen demand was determined to be negligible (26E-03 g COD/g diammonium persulfate) (individual values: 26E-03, 26 E-03 and 25 E-03 g COD/g diammonium persulfate, respectively). Upon contact with water or water vapour substances of the Persulfate Category hydrolyse into cation and persulfate anion. Hydrolysis is temperature and pH dependent and decomposition rates increase with decreasing pH value and increasing temperature. The persulfate anion, independent of the cation, undergoes further decomposition in normal water or acid conditions, readily oxidizing water to oxygen, producing sulphate and hydrogen ions. All persulfate decomposition products are ubiquitous to the environment. Hydrolysis is metal catalyzed, and rapid reaction with organic matter also is possible.
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