Registration Dossier
Registration Dossier
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The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.
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EC number: 269-122-1 | CAS number: 68187-75-7
Substance identity
Identification
- Display Name:
- Oils, fish, oxidized
- EC Number:
- 269-122-1
- EC Name:
- Oils, fish, oxidized
- CAS Number:
- 68187-75-7
- Molecular formula:
- Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
- IUPAC Name:
- Triglycerides, C12-24, saturated and unsaturated, oxidized
Type of Substance
- Composition:
- UVCB
- Origin:
- organic
Substance Identifiers open all close all
Compositions
Boundary Composition(s)
Legal Entity Composition(s) open all close all
Constituent 1
- Reference substance name:
- Oils, fish, oxidized
- EC Number:
- 269-122-1
- EC Name:
- Oils, fish, oxidized
- CAS Number:
- 68187-75-7
- Molecular formula:
- Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
- IUPAC Name:
- Triglycerides, C12-24, saturated and unsaturated, oxidized
Constituent 1
- Reference substance name:
- Oils, fish, oxidized
- EC Number:
- 269-122-1
- EC Name:
- Oils, fish, oxidized
- CAS Number:
- 68187-75-7
- Molecular formula:
- Not applicable (a generic molecular formula cannot be provided for this specific UVCB substance).
- IUPAC Name:
- Triglycerides, C12-24, saturated and unsaturated, oxidized
Composition(s) generated upon use
Other types of composition(s)
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.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
