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Physical & Chemical properties

Surface tension

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surface tension
Type of information:
experimental study
Adequacy of study:
key study
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
according to guideline
other: DIN EN 14370
GLP compliance:
not specified
Type of method:
plate method
Surface tension:
30.9 mN/m
20 °C
1 g/L

Analytical Measurement Parameters:


-KRÜSS K 100 MK2 (SN 20009303)


-Standard plate

-Width / Thickness/ Height 19.90/0.20/10.00 mm

Sample concentration1 g/l in bidestilled water

Age of the solution45 min


-Detection speed 6 mm/min

-Detection Sensitivity 0.01 g

-Immersion Depth 2 mm

-Values/Concentration 99

-Data Acquisition Mode linear

-Max Meas. Time 3000000 ms

Termination Condition

-Values for mean 5

-Std. Deviation 0.2 mN/m

The surface tension of C8 -18 AAPB was determined to 30.9 ± 0.2 mN/m at 20°C in a study conducted according to DIN EN 14370 (Wilhelmy plate method).
Executive summary:

The surface tension of C8 -18 AAPB was investigated in a study conducted according to DIN EN 14370 and using the Wilhelmy plate method. Bidistilled water and 1 -octanol have been measured as calibration and control sample. The surface tension of C8 -18 AAPB as 1 g/L solution was determined to 30.9 ± 0.2 mN/m at 20°C (average of 5 measurements).

Description of key information

surface tension of C8 -18 AAPB: 30.9 +/- 0.2 mN/m at 20°C 
surface tension of C12 AAPB: 32.0 +/- 0.2 mN/m at 20°C

Key value for chemical safety assessment

Surface tension:
in mN/m at 20°C and concentration in mg/L:
1 000

Additional information

In studies conducted according to DIN EN 14370 (Wilhelmy plate method), the surface tensions of C8 -18 AAPB and C12 AAPB were determined to be 30.9 +/- 0.2 mN/m and 32.0 +/- 0.2 mN/m at 20°C, respectively. All AAPBs are similar in structure, contain all the same zwitterionic structure. They differ, however, by their carbon chain length distribution and the degree of unsaturation (<=20%) in the fatty acid moiety. The content of minor constituents in all products are comparable and differ to an irrelevant amount. Based on the available data, it can be assumed that chain length distribution and degree of unsaturation of the fatty acid chain have a minor impact on this endpoint.