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Physical & Chemical properties

Vapour pressure

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Reference
Endpoint:
vapour pressure
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2010 MAR 19 to 2010 MAY 21
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Remarks:
The analysis was performed according to directive 440/2008/EC, analysis A4, gas saturation method. Reporting is sufficient for reproduction of the study.
Qualifier:
according to
Guideline:
EU Method A.4 (Vapour Pressure)
Deviations:
no
GLP compliance:
no
Type of method:
gas saturation method
Temp.:
<= 25 °C
Vapour pressure:
ca. 0.05 Pa
Remarks on result:
other: ln(P)= -2.946
Temp.:
<= 50 °C
Vapour pressure:
ca. 0.26 Pa
Remarks on result:
other: ln(P)=-1.340
Temp.:
100 °C
Vapour pressure:
ca. 2.47 Pa
Remarks on result:
other: ln(P)0.906
Temp.:
125 °C
Vapour pressure:
ca. 7.98 Pa
Remarks on result:
other: ln(P)=2.077. Temperature dependness follows the equation: y = -5850.8x + 16.7, R^2=0.9985
Conclusions:
Betaine is not volatile at 25°C and does not exhibit any volatilization with increasing temperature up to 25°C.
Executive summary:

Betaine is not volatile at 25°C and does not exhibit any volatilization with increasing temperature up to 25°C.

Description of key information

Study was performed in temperatures 298.15, 323.15, 373.15 and 398.15 Kelvin following directive 440/2008/EC, analysis A4, gas saturation method and the calculation of temperature according to OECD guideline method 104. Study was performed in the commercial laboratory based the best practice found.

Key value for chemical safety assessment

Vapour pressure:
0.05 Pa
at the temperature of:
25 °C

Additional information

Betaine is non-volatile at temperature 20-25°C.