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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Surface tension

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
surface tension
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2014
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 115 (Surface Tension of Aqueous Solutions)
Deviations:
no
GLP compliance:
no
Type of method:
plate method
Specific details on test material used for the study:
FAT Number: 20003/K
Appearance: Red powder
Key result
Surface tension:
42.209 mN/m
Temp.:
20 °C
Conc.:
0.25 vol%
Conclusions:
The surface tension of FAT 20003/K was determined to be 42.209 mN/m at room temperature ca 20 °C.
Executive summary:

FAT 20003/K TE was evaluated for surface tension in an aqueous solution by means of a Tensiometer (Wilhelmy Plate Method) according to OECD Guideline 115. Plate method was used for this purpose. Based on the findings of the study, the surface tension of FAT 20003/K was determined to be 42.209 mN/m at room temperature ca 20 °C. The variation of specification factor was 0.002057 mN/m

Description of key information

FAT 20003/K TE was evaluated for surface tension in an aqueous solution by means of a Tensiometer (Wilhelmy Plate Method) according to OECD Guideline 115. Plate method was used for this purpose. Based on the findings of the study,the surface tension of FAT 20003/K was determined to be 42.209 mN/m at room temperature ca 20 °C. The variation of specification factor was 0.002057 mN/m.

Key value for chemical safety assessment

Surface tension:
42
in mN/m at 20°C and concentration in mg/L:
2.5

Additional information