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Physical & Chemical properties

Dissociation constant

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Description of key information

In accordance with section 1 of REACh (Regulation (EC) No 1907/2006) Annex XI, the dissociation constant study (required in Annex IX section 7.16) does not need to be conducted as inspection of the chemical structure shows no functional groups which are associated with dissociation behaviour at relevant environmental conditions.

Key value for chemical safety assessment

Additional information

There was no information concerning the dissociation constant of wheat glucose syrups having a DE (dextrose equivalent) of at least 20 and a glucose content of less than 80%.

 

There are Technical Guidance Document-approved references for the dissociation constant of glucose (α-D-Glucopyranose CASRN 492-62-6) stating a pKa of 12.46, and for maltose (α-D-glucopyranose, 4-O-α-D-glucopyranosyl- CASRN 4482-75-1) stating a pKa of 12.05. Based on this information, it is scientifically reasonable to expect that the submission substance will remain

in the undissociated form throughout the environmentally-relevant pH range of 5 to 9.