Registration Dossier
Registration Dossier
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EC number: 203-583-1 | CAS number: 108-44-1
Additional toxicological data
Administrative data
- Endpoint:
- additional toxicological information
- Adequacy of study:
- other information
Data source
Referenceopen allclose all
- Reference Type:
- publication
- Title:
- Toxicodynamic properties of toluidines in chronic poisoning Part 1 Experiments on animals maintained on protein-rich diet
- Author:
- Malik-Brys, M., Senczuk, W.,
- Year:
- 1 995
- Bibliographic source:
- Bromatologia I Chemia|Toksykologiczna 28, 67-71
- Reference Type:
- publication
- Title:
- Toxicodynamic properties of toluidines in chronic poisoning Part II Tests on animals maintained on low-protein diet
- Author:
- Malik-Byrs M, Senczuk W
- Year:
- 1 995
- Bibliographic source:
- Bromatologia I Chemia|Toksykologiczna 28, 175-178
Materials and methods
- Type of study / information:
- Type: other: toxicodynamic properties in chronic poisoning
Test material
- Reference substance name:
- m-toluidine
- EC Number:
- 203-583-1
- EC Name:
- m-toluidine
- Cas Number:
- 108-44-1
- Molecular formula:
- C7H9N
- IUPAC Name:
- 3-methylaniline
Constituent 1
Results and discussion
Any other information on results incl. tables
Aim of study was to assess delayed toxic effects of toluidine isomers during prolonged exposure in female Wistar rats.
1) Isomers were added to food containing 24% protein. Within the dose and exposure-duration range used, o-toluidine reached highest blood and urine concentration
2) Toluidines were added to food containing 8% protein. Within the ranges of doses and exposure times used in the experimentsthe highest blood and urine concentrations were recorded for o-toluidine and the lowest for p-toluidine (from english abstract of polish paper).
Applicant's summary and conclusion
- Conclusions:
- Aim of study was to assess delayed toxic effects of toluidine isomers during prolonged exposure in female Wistar rats.
1) Isomers were added to food containing 24% protein. Within the dose and exposure-duration range used, o-toluidine reached highest blood and urine concentration
2) Toluidines were added to food containing 8% protein. Within the ranges of doses and exposure times used in the experimentsthe highest blood and urine concentrations were recorded for o-toluidine and the lowest for p-toluidine (from english abstract of polish paper).
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