Registration Dossier
Registration Dossier
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EC number: 224-924-0 | CAS number: 4553-89-3
Oxidising properties
Administrative data
Link to relevant study record(s)
- Endpoint:
- oxidising properties
- Data waiving:
- other justification
- Justification for data waiving:
- other:
Reference
Description of key information
This end point was considered for waiver since in accordance with column 2 of Annex VII, this study does not need to be conducted as the substance is incapable of reacting exothermically with combustible materials, on the basis of the chemical structure. The chemical contains oxygen (no halogen) but oxygen is not chemically bonded to nitrogen or oxygen. Thus, the chemical is not likely to exhibit oxidising properties.
Key value for chemical safety assessment
- Oxidising properties:
- no
Additional information
This end point was considered for waiver since in accordance with column 2 of Annex VII, this study does not need to be conducted as the substance is incapable of reacting exothermically with combustible materials, on the basis of the chemical structure. The chemical contains oxygen (no halogen) but oxygen is not chemically bonded to nitrogen or oxygen. Thus, the chemical is not likely to exhibit oxidising properties.
Justification for classification or non-classification
The chemical disodium 4,4'-[[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene]bis(azo)]bisnaphthalene-1-sulphonate (Synonym: C.I. Food Brown 3) is not likely to exhibit oxidising properties based on the chemical structure. Thus, the chemical is classified as "Not Oxidising".
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.
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