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EC number: 500-148-0
CAS number: 61788-89-4
<1 Pa at 25 °C
The value for vapour pressure of UVCB substance CAS 61788-89-4 (Fatty
acids, C18-unsaturated, dimers) is based on a weight of evidence using
experimental and QSAR data for the monomer and dimer linear and
branched, unsaturated and saturated C18 fatty acids.
According to the Raoult’s law, the vapour pressure of ideal mixture is
equal to the mole-fraction-weighted sum of the components' vapour
pressures and 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. In case of CAS 61788-89-4 the negative deviations from
the Raoult’s law are expected because the viscosity of the mixture is
significantly higher than the viscosity of components of a mixture.
Therefore, the negative deviations from ideal mixture are expected and
vapour pressure of the mixture is expected to be lower than estimated by
Raoult’s law and in consequence lower than the vapour pressure of the
most volatile component.
The vapour pressure of mixture (and UVCB substance) is expected to be
lower than the vapour pressure of the component which has the highest
vapour pressure in its pure form. The highest vapour pressure was
estimated by QSAR MPBPWIN v1.43 model for the saturated branched monomer
of C18 fatty acid and it is 2.72·10-2 Pa at 25 °C.
The conservative vapour pressure value <1Pa at 25 °C is taken as a key
value for the chemical safety assessment of the substance 61788-89-4
(Fatty acids, C18-unsaturated, dimers, “Dimer”).
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.
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