Fatty acids, C16-18

Vapour pressure

Link to relevant study record(s)

Reference

Reference 1

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

weight of evidence

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Principles of method if other than guideline:

not reported

GLP compliance:

no

Type of method:

other: measured

Temp.:

25 °C

Vapour pressure:

0 mm Hg

Remarks on result:

other: extrapolated data (5.06E-5 Pa) for C16

Temp.:

25 °C

Vapour pressure:

0 mm Hg

Remarks on result:

other: extrapolated data (5.71E-6 Pa) for C18

Extrapolated data is based upon experimental measurement outside the temperature range of the reported value.

Reference 2

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

weight of evidence

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

study well documented, meets generally accepted scientific principles, acceptable for assessment

Principles of method if other than guideline:

not reported

GLP compliance:

no

Type of method:

other: not reported

Temp.:

20 °C

Vapour pressure:

< 0.01 hPa

Description of key information

The vapour pressure is < 5.06E-5 Pa at 25 °C.

Additional information

The value for vapour pressure is based on a weight of evidence using data for its constitutents (from C16 to C18 even numbered fatty acids).

The key value of vapour pressure is estimated by using the available data for the main constituent C16 Palmitic acid (CAS 57-10-3).

According to the theoretical principle of Raoult’s law, the vapour pressure of mixture is equal to the mole-fraction-weighted sum of the components' vapour pressures:

p_tot= ∑ p_ix_i

The vapour pressure of mixture should be lower than the vapour pressure of the component which has the highest vapour pressure in its pure form.