Registration Dossier
Registration Dossier
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EC number: 258-605-2 | CAS number: 53523-90-3
Surface tension
Administrative data
Link to relevant study record(s)
- Endpoint:
- surface tension
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 115 (Surface Tension of Aqueous Solutions)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.5 (Surface Tension)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- other: DIN EN 14370
- Deviations:
- no
- Principles of method if other than guideline:
- The ring method was used to determine the surface tension. In this test the force is measured which is necessary to draw a horizontal ring, which is horizontal suspended from the surface of liquid. The surface tension is then calculated.
- GLP compliance:
- yes
- Type of method:
- ring method
- Specific details on test material used for the study:
- Storage: Room temperature
Expiration date: 2017-10-10 - Surface tension:
- 66.4 mN/m
- Temp.:
- 20 °C
- Conc.:
- 0.1 other: %
- Conclusions:
- Bayscript Gelbkomponente shows a surface tension of 66.4 mN/m.
- Executive summary:
The test was performed as stipulated in EC Test Procedure A.5 'Surface Tension' and DIN EN 14370 'Surface active agents - determination of surface tension'.
The ring method was used to determine the surface tension. In this test the force is measured which is necessary to draw a horizontal ring, which is horizontal suspended from the surface of liquid. The surface tension is then calculated.
The concentration of the test item in water was 0.1 %. Double distilled water was used for preparing the solution. The temperature of the solution at the time of the test was 20 °C. Time of tempering was 20 minutes. The calculation of the surface tension was done under consideration of the correction of the test equipment and according to Zuidema and Waters by the measuring device.
Results:
Surface Tension (mN/m) Value 1 66.47 Value 2 66.42 Value 3 66.40 Value 4 66.37 Value 5 66.36 Mean value 66.40 Standard deviation 0.04 Test time 83 s Bayscript Gelbkomponente shows a surface tension of 66.4 mN/m.
Reference
The concentration of the test item in water was 0.1 %. Double distilled water was used for preparing the solution. The temperature of the solution at the time of the test was 20 °C. Time of tempering was 20 minutes. The calculation of the surface tension was done under consideration of the correction of the test equipment and according to Zuidema and Waters by the measuring device.
Results:
| Surface Tension (mN/m) | |
| Value 1 | 66.47 |
| Value 2 | 66.42 |
| Value 3 | 66.40 |
| Value 4 | 66.37 |
| Value 5 | 66.36 |
| Mean value | 66.40 |
| Standard deviation | 0.04 |
| Test time | 83 s |
Description of key information
The test was performed as stipulated in EC Test Procedure A.5 'Surface Tension' and DIN EN 14370 'Surface active agents - determination of surface tension'.
The ring method was used to determine the surface tension. In this test the force is measured which is necessary to draw a horizontal ring, which is horizontal suspended from the surface of liquid. The surface tension is then calculated.
The concentration of the test item in water was 0.1 %. Double distilled water was used for preparing the solution. The temperature of the solution at the time of the test was 20 °C. Time of tempering was 20 minutes. The calculation of the surface tension was done under consideration of the correction of the test equipment and according to Zuidema and Waters by the measuring device.
Results:
| Surface Tension (mN/m) | |
| Value 1 | 66.47 |
| Value 2 | 66.42 |
| Value 3 | 66.40 |
| Value 4 | 66.37 |
| Value 5 | 66.36 |
| Mean value | 66.40 |
| Standard deviation | 0.04 |
| Test time | 83 s |
Bayscript Gelbkomponente shows a surface tension of 66.4 mN/m.
Key value for chemical safety assessment
- Surface tension:
- 66.4
Additional information
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