Registration Dossier

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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Description of key information

The melting temperature of Saccharomyces cerevisiae, Extract (Springer 0207/0-MG-L) was determined using a differential scanning calorimeter (EC A.1, OECD 102).

Key value for chemical safety assessment

Additional information

Melting of the test substancewas not observed below the temperature at which reaction and/or decomposition started. Based on this, the test substance has no melting temperature.