Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.
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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: - | CAS number: -
Endpoint summary
Administrative data
Description of key information
FAT 40879/B is dark red powder. No melting and boiling point was identified until 350 °C as the substance begin to decompose at about 250 °C. The density of test substance is 1.6486 g/cm³. The median particle size (L50) of test substance was 26.437 μm. While L10 and L90 was 14.449 μm and 46.250 μm, respectively. The vapour pressure was estimated to be 1.55 x 10-35 Pa at 25 °C which is equal to 1.17 x 10-37mm Hg at 25 °C. The partition coefficient n-octanol/water at 20 °C was calculated from the individual solubility in water and n-octanol to Pow <0.0000017 and log Pow <-5.76, respectively. The water solubility of FAT 40879/B at a temperature of 20 °C was determined to 519 g/l. The surface tension was determined to be 58.832 mN/m at 20 °C. The auto-ignition temperature of FAT 40879/B is > 550 °C. FAT 40879/B should be considered as not highly flammable. The test substance is not explosive nor oxidising.
Additional information
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.
