Short Chain Fructo Oligosaccharides

Vapour pressure

Link to relevant study record(s)

Reference

Endpoint:

vapour pressure

Type of information:

experimental study

Adequacy of study:

key study

Study period:

May 2018

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

EU Method A.4 (Vapour Pressure)

Deviations:

no

Qualifier:

according to guideline

Guideline:

OECD Guideline 104 (Vapour Pressure Curve)

Version / remarks:

2006

Deviations:

no

GLP compliance:

no

Type of method:

dynamic method

Specific details on test material used for the study:

Identification: Short-chain fructo-oligosaccharides
EC No. :908-300-1
Appearance: Slightly yellow powder

COMPOSITION:
Total FOS:96% expressed as dry matter
1-Kestose (GF2): 37.1% expressed as dry matter
Nystose (GF3): 50.5% expressed as dry matter
1F-Fructofuranosylnystose (GF4): 12.4% expressed as dry matter
Other components:Glucose +Fructose + Saccharose : 4% expressed as dry matter

Key result

Test no.:

#1

Temp.:

ca. 50 °C

Vapour pressure:

<= 0.001 Pa

Remarks on result:

not determinable because of methodological limitations

Key result

Test no.:

#2

Temp.:

ca. 20 °C

Vapour pressure:

< 0.001 Pa

Remarks on result:

not determinable because of methodological limitations

Key result

Vapour pressure:

<= 0.001 Pa

The mass of sample weighed for each assay was reported in the table below. The sample was placed in a Knudsen effusion cell. Then the cell was placed in the apparatus.

 

Assay No.	Test temperature t(°C)	Mass of test item weighed (mg)	dm/dT (mg/min)	Knudsen effusion cell aperture size(µm)	Taken into account or not
1	50	9.24	/*	279.9	Yes
2	80	7.07	/*	279.9	Yes

* the loss of mass was not measured as no linear part was recorded.

 

For the assay No. 1 a small loss of weight, representing about 2% of the initial mass, was recorded at 50 °C but without any linear part. The slope of the loss of mass was not constant and decreased continuously until becoming close to zero.No degradation of the test item was observed after the experiment; the powder remained slightly yellow.

The temperature was increased up to 80 °C and the results were similar.

The loss of mass observed at the beginning of the assays is not significant and can correspond to the evaporation of volatile impurities or to the stabilisation of the mass.

Conclusions:

The vapour pressure of the test item was considered to be lower than 10-3 Pa at 80 °C and as a consequence largely lower than 10-3 Pa at 20 °C.

Executive summary:

The vapour pressure of the test item was investigated in a study performed in accordance with EC A.4 method and OECD Guideline No. 104 using a dynamic method. The vapour pressure of the test item was considered to be lower than 10^-3 Pa at 80 °C and as a consequence largely lower than 10^-3 Pa at 20 °C.

Description of key information

The vapour pressure of the test item was investigated in a study performed in accordance with EC A.4 method and OECD Guideline No. 104 using a dynamic method. The vapour pressure of the test item was considered to be lower than 10^-3 Pa at 50 °C and as a consequence largely lower than 10^-3 Pa at 20 °C (OECD 104)

Key value for chemical safety assessment

Vapour pressure:

0.001 Pa

at the temperature of:

20 °C

Additional information

The value of 10^-3 Pa corresponds to the minimal limit of pressure determined by the lab apparatus.

It was not possible to find another appropriate method to measure the vapour pressure of this multiconstituents substance with a relatively low vapour pressure (lower than 10^-3 Pa).

 

The vapour pressure of the test item was determined in a study performed in accordance with standard methods, without deviations. The study is considered as reliable (Klimisch 1) and is selected as a key study for the endpoint.