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Physical & Chemical properties

Partition coefficient

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Reference
Endpoint:
partition coefficient
Type of information:
experimental study
Adequacy of study:
key study
Study period:
August 28, 2014
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 107 (Partition Coefficient (n-octanol / water), Shake Flask Method)
GLP compliance:
no
Type of method:
shake-flask method to: flask method
Partition coefficient type:
octanol-water
Analytical method:
photometric method
Type:
Pow
Partition coefficient:
ca. 0.026
Temp.:
20 °C
pH:
ca. 6.85
Type:
log Pow
Partition coefficient:
ca. -1.598
Temp.:
20 °C
pH:
ca. 6.85

At 96 hours, values reached equilibrium, and so this value was considered for final calculations making duplicate determinations of every o/w ratio.

Concentration of mother solution: W1= 0.0393 g / 100 ml = 0.3930 g/l

Ratio o/w

Water phase

c (g/l)

n-octanol phase

c (g/l)

Pow

log Pow

Average log Pow

70 / 30

0.3854

0.0076

0.0196

-1.7069

-1.7069

0.3854

0.0076

0.0196

-1.7069

50 / 50

0.3837

0.0093

0.0243

-1.6148

-1.6148

0.3837

0.0093

0.0243

-1.6148

30 / 70

0.3802

0.0128

0.0337

-1.4725

-1.4725

0.3802

0.0128

0.0337

-1.4725

pH of the test solution:

6.85

Average Pow

0.0259

Average log Pow

-1.5981

Std. dev. Pow

0.0072

Std. dev. log Pow

0.118

Conclusions:
The partition coefficient, log Pow, of the test substance is -1.5981, at 20 °C and pH of 6.85
Executive summary:

The partition coefficient of the substance was tested according to OECD guideline 107 (Partition coefficient (n-octanol/water): Shake Flask Method).

The partition coefficient, log Pow, of the test substance is -1.5981 at 20 °C and pH 6.85

Description of key information

log Pow = -1.5981

Key value for chemical safety assessment

Log Kow (Log Pow):
-1.598
at the temperature of:
20 °C

Additional information

The partition coefficient (log Pow) is -1.5981 at 20 °C and a pH of 6.85 as determined by the Shake Flask method in OECD Test Guideline 107