Registration Dossier
Registration Dossier
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EC number: 263-502-0 | CAS number: 62314-22-1
Hydrolysis
Administrative data
Link to relevant study record(s)
- Endpoint:
- hydrolysis
- Type of information:
- read-across from supporting substance (structural analogue or surrogate)
- Adequacy of study:
- key study
- Study period:
- 2017
- Justification for type of information:
- Read-Across from (2-hydroxypropyl)trimethylammonium formate is claimed as valid for assessment of the quaternary ammonium cation, and on the basis that 2-ethylhexamoic acid does not undergo hydrolysis due to lack of hydrolysable groups.
Justification attached. - Reason / purpose for cross-reference:
- read-across source
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 111 (Hydrolysis as a Function of pH)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method C.7 (Degradation: Abiotic Degradation: Hydrolysis as a Function of pH)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Preliminary study:
- The preliminary study found the substance to be hydrolytically stable.
- Transformation products:
- not measured
- Key result
- pH:
- 7
- Temp.:
- 25 °C
- DT50:
- > 1 yr
- pH:
- 4
- Temp.:
- 25 °C
- DT50:
- > 1 yr
- pH:
- 9
- Temp.:
- 25 °C
- DT50:
- > 1 yr
- Validity criteria fulfilled:
- yes
- Conclusions:
- The estimated half-life at 25 °C, monitoring the hydroxypropyl, 2-, trimethylammonium content of the test item was >1 year at pH 4, 7 and 9
Reference
Description of key information
Based on a study using (2 -hydroxypropyl)trimethylammonium formate, the estimated half-life at 25 °C, monitoring the hydroxypropyl, 2 ,trimethylammonium content of the test item was >1 year at pH 4, 7 and 9. This value is selected for chemical safety assessment.
2 -Ethylhexanoic aacid is not expected to undergo hydrolysis in the environment due to the lack of hydrolyzable functional groups.
Key value for chemical safety assessment
- Half-life for hydrolysis:
- 1 yr
- at the temperature of:
- 25 °C
Additional information
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