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Physical & Chemical properties

Vapour pressure

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Reference
Endpoint:
vapour pressure
Type of information:
calculation (if not (Q)SAR)
Adequacy of study:
weight of evidence
Study period:
1-30.12.2018
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
accepted calculation method
Justification for type of information:
The vapour pressure is calculated as the sum of the partial pressures of the known constituents with vapour pressures in the range 2.93 - 655 Pa at 25°C.
Reason / purpose:
reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
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reference to other study
Principles of method if other than guideline:
No study was conducted on the Summer savory oil tself.
The test item is a natural complex substance (NCS). It is a UVCB substance with 11 constituents, that represent more than 95% of the composition. Data for the vapour pressure (VP) of these components was harvested from the literature or calculated using a QSAR model. Following recommendations for the registration of NCSs, the VP was calculated as the sum of the partial pressures of the known constituents (molar fraction), based on the following typical composition:
43.00 %w/w Carvacrol, 34.00 %w/w P-mentha-1,4-diene/gamma terpinen, 2.00 %w/w Myrcene, 1.50 %w/w Pin-2(3)-ene/ a-pinene, 0.80 %w/w Beta-pinene, 8.00 %w/w para-cymene, 3.50 %w/w Alpha-terpinene, 0.50 %w/w Limonene, 1.50 %w/w Alpha-thujene, 1.00 %w/w Beta-caryophyllene, 1.50 %w/w Beta-bisabolene.
Key result
Temp.:
25 °C
Vapour pressure:
115 Pa
Conclusions:
The vapour pressure is 115 Pa at 25°C. The value is calculated on the basis of data on eleven consituents of the oil with vapour pressure in the range 2.93 - 655 Pa at 25°C.
Executive summary:

No study was conducted on the oil itself.

The test item is a natural complex substance (NCS). It is a UVCB susbtance with 11 constituents, that represent more than 95% of it. Data for the vapour pressure (VP) of these components was harvested from the literature or calculated using a QSAR model. Following recommendations for the registration of NCSs, the VP was calculated as the sum of the partial pressures of the known constituents (molar fraction), based on the typical composition of the substance.

The calculated vapour pressure of the Summer Savory oil is 115 Pa at 25°C.

Description of key information

The vapour pressure is calculated as the sum of the partial pressures of the known constituents with vapour pressures in the range 2.93 - 655 Pa at 25°C.

Key value for chemical safety assessment

Vapour pressure:
115.04 Pa
at the temperature of:
20 °C

Additional information

No study was conducted on the substance itself.

The test item is a natural complex substance (NCS). It is a UVCB substance with 11 constituents, that represent more than 95% of the composition. Data for the vapour pressure (VP) of these components was harvested from the literature or calculated using a QSAR model. Following recommendations for the registration of NCSs, the Vapour pressure was calculated as the sum of the partial pressures of the known constituents (molar fraction), based on the following typical composition:

43.00 %w/w Carvacrol, 34.00 %w/w P-mentha-1,4-diene/gamma terpinen, 2.00 %w/w Myrcene, 1.50 %w/w Pin-2(3)-ene/ a-pinene, 0.80 %w/w Beta-pinene, 8.00 %w/w para-cymene, 3.50 %w/w Alpha-terpinene, 0.50 %w/w Limonene, 1.50 %w/w Alpha-thujene, 1.00 %w/w Beta-caryophyllene, 1.50 %w/w Beta-bisabolene.