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Physical & Chemical properties

Surface tension

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Reference
Endpoint:
surface tension
Type of information:
experimental study
Adequacy of study:
key study
Study period:
5 February 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
EU Method A.5 (Surface Tension)
Deviations:
no
GLP compliance:
yes
Type of method:
ring method
Specific details on test material used for the study:
- Batch No. of test material: R134-2
- Appearance: Tan-light brown opaque liquid
- Expiration date of the batch: 17 July 2018
- Storage condition of test material: Stored frozen at -80°C
- Stability under test conditions: Test substance was expected to be stable for the duration of testing
Key result
Surface tension:
72 mN/m
Temp.:
20 °C
Conc.:
1 g/L

Table 1:

Surface tension results:

Calibration in Water

Reading number

Temperature (°C)

Measured surface tension [mN/m]

1

20

71.9

2

20

72.0

3

20

72.0

Mean

20

72.0

SD

0

0.1

Reading number

Repetition 1

Repetition 2

Repetition 3

Temperature (°C)

Apparent surface tension, p (mN/m)

Temperature (°C)

Apparent surface tension, p (mN/m)

Temperature (°C)

Apparent surface tension, p (mN/m)

1

20

72.9

20

72.0

20

72.0

2

20

71.9

20

71.5

20

71.9

3

20

71.9

20

72.0

20

72.0

Average

20

71.9

20

71.8

20

72.0

Standard deviation

0

0.1

0

0.3

0

0.1

Repetition number

Temperature (°C)

Apparent Mean surface tension, p (mN/m)

Φb-corrected Mean Surface Tension (mN/m)

1

20

71.9

72.6

2

20

71.8

72.5

3

20

72.0

72.7

Average

20

71.9

72.6

Standard deviation

0

0.1

0.1

Conclusions:
The surface tension of the test item, Harpin-ab Fermentation Extract, was 72.0 mN/m.

Description of key information

According to EU method A.5, the surface tension of the test item, Harpin-ab Fermentation Extract, was 72.0 mN/m.

Key value for chemical safety assessment

Surface tension:
72
in mN/m at 20°C and concentration in mg/L:
1 000

Additional information