Registration Dossier

Administrative data

Endpoint:
vapour pressure
Type of information:
(Q)SAR
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
accepted calculation method
Justification for type of information:
α-Bitter acid, hop, hydrogenated, isomerized is a multi-component UVCB. The main components tetrahydroiso-alpha-acids are used in the food industry as an ingredient in beer (approved food additives for beer in the USA, under 21 CFR § 172.560). Since it is a UVCB, the precise composition can vary, but detailed compositional information is given in the boundary composition. Briefly, the major components are the tetrahydroiso-alpha acids, viz. tetrahydroisohumulone, tetrahydroisocohumulone and tetrahydroisoadhumulone, all present as the potassium salt. In addition there are hop polyphenols, waxes and resins, and entrained water. There is no volatile hop essential oil - this is removed in the manufacturing process. The hop essential oil is the only component of the starting material "hop extract" for which there is a predicted significant vapour pressure. Therefore, α-Bitter acid, hop, hydrogenated, isomerized will not contain volatile components, and the vapour pressure will be negligible. The vapour pressures of tetrahydroisohumulone has been estimated using EPISuite, and is used to provide a vapour pressure estimate for this substance.

Data source

Reference
Reference Type:
other company data
Title:
Unnamed
Year:
2018
Report Date:
2018

Materials and methods

Test guideline
Qualifier:
according to
Guideline:
other: Estimation of vapour pressure by EPISuite
Principles of method if other than guideline:
The vapour pressures of tetrahydroisohumulone has been estimated using EPISuite, and is used to provide a vapour pressure estimate for this substance. Full details and justification are given in the attached company report.

Test material

Reference
Name:
Unnamed
Type:
Constituent
Specific details on test material used for the study:
Batch no. EXP 6. Contains 75.81% w/w potassium salt of hop tetrahydroiso-alpha acids.

Results and discussion

Vapour pressure
Key result
Temp.:
25 °C
Vapour pressure:
ca. 0 Pa

Applicant's summary and conclusion

Conclusions:
The vapour pressure estimate is 9.5 x 10^-9 Pa.