Registration Dossier

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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Administrative data

Endpoint:
viscosity
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: Internal non-GLP data (acceptable for physico-chemistry) from a producer. Data were approved by Quality Assurance department.

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2010
Report date:
2010

Materials and methods

Test guideline
Qualifier:
no guideline followed
Principles of method if other than guideline:
Dynamic viscosity by stirrer R2 at 100 RpM; Ohly (internal) method N° UM134.
GLP compliance:
no
Type of method:
other: stirrer

Test material

Constituent 1
Reference substance name:
Saccharomyces cerevisiae, ext.
EC Number:
283-294-5
EC Name:
Saccharomyces cerevisiae, ext.
Cas Number:
84604-16-0
Molecular formula:
Not applicable as the substance is an UVCB
IUPAC Name:
Yeast extract, Saccharomyces cerevisiae
Details on test material:
- Name of test material (as cited in study report): Yeast extract Ohly(R) KAF
- Physical state: liquid
- Analytical purity/impurities: not applicable (UVCB)
- Lot/batch No.: EH 10-000072
- Expiration date of the lot/batch: not indicated
- Stability under test conditions: not indicated
- Storage condition of test material: not indicated

Results and discussion

Viscosity
Temp.:
20°C
Parameter:
dynamic viscosity (in mPa s)
Value:
182

Applicant's summary and conclusion

Conclusions:
Whatever the viscosity value, no aspiration hasard classification is required according to EU criteria, because the test item is not made of hydrocarbons.
Executive summary:

The dynamic viscosity was 182 mPa.s, for a liquid form of Yeast extract.