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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Environmental fate & pathways

Endpoint summary

Administrative data

Description of key information

Hydrolysis:

A GLP study was conductedto evaluate thehydrolytic behaviour of the test item as a function of pH. The procedure used wasdesigned to be compatible with Method C.7 Abiotic Degradation, Hydrolysis as a Function of pH of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 111 of the OECD Guidelines for Testing of Chemicals, 13 April 2004. 

The results of the hydrolytic stability of 2,3-dihydroxypropyl methacrylateas a function of pH are shown below:

pH

Estimated rate constant at 25 °C

Estimated half-life at 25 °C

4

Not applicable

>1 year

7

5.83 x10-5h-1

>1 year (496 days)

9

4.15 x 10-3h-1

6.97 days

Biodegradation:

The test material was tested for ready biodegradability in the Carbon Dioxide Evolution Test (OECD 301B). The test concentration was 20 mg/ L TOC nominal, equiv. to approx 38 mg/ test substance. Activated sludge from a minicipal sewage plant (municipal waste water treatment plant Mannheim, Germany). The degree of biodegradation at the end of the ten day window was approx. 73 % CO2/ThCO2. The test material was readily biodegradable under the conditions of this test.

Adsorption/desorption

The adsorption coefficient (Koc) of 2,3-dihydroxypropyl methacrylate has been determined to be less than 17.8, log10 Koc less than 1.25, using the HPLC screening method. The procedure was designed to be compatible with Method C.19 Adsorption Coefficient of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 121 of the OECD Guidelines for Testing of Chemicals, 22 January 2001. The mobility of the test item can therefore be classified as very high.

Additional information