Reaction product of saturated palm kernel fatty acids and oxybispropanediol

Surface tension

Link to relevant study record(s)

Reference

Endpoint:

surface tension

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2018

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

comparable to guideline study with acceptable restrictions

Reason / purpose for cross-reference:

reference to same study

Principles of method if other than guideline:

100.52 mg sample was transferred to a 100 mL volumetric flask. Pure water was added up to the 100 mL mark. The mixture was heated to 60 °C to produce a homogenous dispersion. Three samples were drawn from this solution and measured on a Krüss K11 force tensiometer using the Wilhelmy plate method.

GLP compliance:

not specified

Type of method:

plate method

Key result

Surface tension:

>= 26.97 - <= 28.45 mN/m

Temp.:

20 °C

Conc.:

1 mg/L

Results

Sample #	Surface tension (mN/m)
1	26.97
2	28.45
3	27.85

 

Conclusions:

The surface tension of "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" was determined to be 27.8 ± 0.6 mN/m.

Executive summary:

The surface tension of the substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" was determined using the Wilhelmy plate method and found to be 27.8 ± 0.6 mN/m.

Description of key information

The surface tension of the UVCB substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" was determined using the Wilhelmy plate method and found to be 27.8 ± 0.6 mN/m.

Key value for chemical safety assessment

Surface tension:

27.8

in mN/m at 20°C and concentration in mg/L:

1