Soybean meal

Oxidising properties

Administrative data

Endpoint:

oxidising solids

Type of information:

experimental study

Adequacy of study:

key study

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Qualifier:

according to guideline

Guideline:

EU Method A.17 (Oxidising Properties (Solids))

GLP compliance:

yes (incl. QA statement)

Test material

Test material information

Constituent 1

Reference substance name:

Soybean meal

EC Number:

269-648-1

EC Name:

Soybean meal

Cas Number:

68308-36-1

IUPAC Name:

3-(4-hydroxyphenyl)-7-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-4H-chromen-4-one; 3-oxo-3-{[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-{[3-(4-hydroxyphenyl)-4-oxo-4H-chromen-7-yl]oxy}oxan-2-yl]methoxy}propanoic acid; 5,7-dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one; 5-hydroxy-3-(4-hydroxyphenyl)-7-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-4H-chromen-4-one; 7-hydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one

Study design

Contact with:

powdered cellulose

Duration of test (contact time):

ca. 132 s

Results and discussion

Test results (Oxidising solids)

Key result

Sample tested:

other: mixture of test item (10%)/cellulose

Parameter:

burning rate

Result:

> 1.52 - < 1.61 mm/s

Applicant's summary and conclusion

Interpretation of results:

GHS criteria not met

Conclusions:

In case of Soya Flour in the framework of the preliminary test, the test item do not showed any reaction. In the full study, the test item mixture had a burning rate smaller as a mixture with the reference item (barium nitrate, having a burning rate of 2.53-2.69 mm/s).
In conclusion, Soya Flour is considered to be inert in terms of oxidizing properties, according to the criteria as described in the guideline.