[No public or meaningful name is available]

Vapour pressure

Administrative data

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

key study

Study period:

14 September 2017 - 19 October 2017

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

OECD Guideline 104 (Vapour Pressure Curve)

Version / remarks:

2006

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

EU Method A.4 (Vapour Pressure)

Deviations:

no

Test guideline 3

Qualifier:

according to guideline

Guideline:

EPA OPPTS 830.7950 (Vapor Pressure)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

effusion method: Knudsen cell

Test material

Test material information

Constituent 1

Reference substance name:

Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated

Molecular formula:

Molecular formula of the eponymous compound: C6H14O12P2

IUPAC Name:

Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated

Test material form:

solid

Details on test material:

Batch No.: 18224600

Results and discussion

Vapour pressure

Vapour pressure 1

Key result

Test no.:

#1

Temp.:

20 °C

Vapour pressure:

< 0.043 Pa

Remarks on result:

other: estimated on the basis of the maximum vapour pressures measured by the vapour pressure balance

Vapour pressure 2

Key result

Test no.:

#2

Temp.:

25 °C

Vapour pressure:

< 0.043 Pa

Remarks on result:

other: estimated on the basis of the maximum vapour pressures measured by the vapour pressure balance

Vapour pressure 3

Key result

Test no.:

#3

Temp.:

50 °C

Vapour pressure:

< 0.043 Pa

Remarks on result:

other: estimated on the basis of the maximum vapour pressures measured by the vapour pressure balance

Any other information on results incl. tables

In three measurements, the vapour pressure was determined for seven temperatures in the temperature range of 10 – 40 °C.

The measured vapour pressure values together with the measured temperatures are listed in the table in the next section "overall remarks".

Applicant's summary and conclusion

Conclusions:

The test item Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated (EC no. 944-754-7) showed no evaluable vapour pressure curve in the temperature range of 10 to 40 °C. Due to this result, the vapour pressures for the temperatures 20, 25 and 50 °C are estimated on the basis of the maximum vapour pressures measured by the vapour pressure balance, according to Regulation EC No. 440/2008 Method A.4. Vapour Pressure and OECD Test Guideline 104 (2006). The vapour pressure of the test item is estmated to be < 4.33 x 10-2 Pa at 20°C, 25°C and 50°C.

Executive summary:

The test item Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated (EC no. 944-754-7) showed no evaluable vapour pressure curve in the temperature range of 10 to 40 °C. Due to this result, the vapour pressures for the temperatures 20, 25 and 50 °C are estimated on the basis of the maximum vapour pressures measured by the vapour pressure balance, according to Regulation EC No. 440/2008 Method A.4. Vapour Pressure and OECD Test Guideline 104 (2006). The vapour pressure of the test item is estmated to be < 4.33 x 10^-2 Pa at 20°C, 25°C and 50°C.