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Physical & Chemical properties

Surface tension

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Reference
Endpoint:
surface tension
Type of information:
experimental study
Adequacy of study:
key study
Study period:
23-Nov to 25-Nov 2020
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Guideline:
OECD Guideline 115 (Surface Tension of Aqueous Solutions)
Version / remarks:
27 July 1995
GLP compliance:
no
Type of method:
ring method
Key result
Surface tension:
53.7 mN/m
Temp.:
20 °C
Conc.:
1.13 g/L

Results


The readings, times and temperatures for the sample solutions are shown in the following tables:


 

























































Sample 1Sample 2

Age of solution (min)



Reading


(mN/m)



Temperature


(°C)



Age of Solution


(min)



Reading


(mN/m)



Temperature


(°C)



66


54.019.89153.520.0

70


54.019.89453.020.0

73


53.519.89753.520.0

76


54.019.810053.520.0

79


54.019.810353.520.0

 


Mean Sample 1 result: 53.9 mN/m                  pH of Sample 1: 4.3


 


Mean Sample 2 result: 53.4 mN/m                  pH of Sample 2: 4.2


 


Mean result: 53.7 mN/m


 


Overall temperature: 19.9± 0.5 ºC


 


Discussion


On removal from the 20 °C equilibration, the samples were assessed as a clear and colourless liquid with excess test item floating on the surface.  After centrifugation, the samples were assessed as visually clear and colourless with no excess test item or Tyndall beam effect visible.


According to criteria stated in EC Method A.5, substances showing a surface tension lower than 60 mN/m under the conditions of this method should be regarded as being surface active.


 


Conclusion


The surface tension at nominally 90 % saturated solutions of test item in water has been determined to be 53.7 mN/m at 19.9 ± 0.5 °C.  The test item was considered to be surface-active.

Description of key information

53.7 mN/m at 19.9 ± 0.5 °C, 90% saturated solution (OECD 115, ring method)

Key value for chemical safety assessment

Surface tension:
53.7

Additional information