Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
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EC number: 305-500-5 | CAS number: 94581-02-9 Coke formed by cooling, to approximately 1500°C, hot acetylene containing split gases from aromatic residual oil produced from ethylene production by naphtha cracking at 800°C to 900°C (427°F to 482°F) (coal derived).
Endpoint summary
Administrative data
Description of key information
Key value for chemical safety assessment
Skin sensitisation
Endpoint conclusion
- Endpoint conclusion:
- no adverse effect observed (not sensitising)
- Additional information:
Read across CAS 1333 -86 -4
In a guinea pig sensitisation test performed according to OECD 406 (Degussa, 2003), Carbon Black XPB 295 (CAS 1333 -86 -4) was not sensitising.
Migrated from Short description of key information:
Read across CAS 1333-86-4 (OECD 406): not sensitising
Respiratory sensitisation
Endpoint conclusion
- Additional information:
- Migrated from Short description of key information:
No data.
Justification for classification or non-classification
Classification is not warranted according to the criteria of EU Directive 67/548/EEC and EU Classification, Labelling and Packaging of Substances and Mixtures (CLP) Regulation (EC) No. 1272/2008.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
