Registration Dossier

Administrative data

Link to relevant study record(s)

Reference
Endpoint:
flammable solids
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study without detailed documentation
Qualifier:
according to guideline
Guideline:
EU Method A.10 (Flammability (Solids))
GLP compliance:
not specified
Test procedure:
other: burning time over 200 mm
Burning time:
510 s
Test procedure:
other: burning time over 200 mm
Burning time:
8.5 min
Test procedure:
ignition time on contact with air
Remarks on result:
no ignition on contact with air (not further specified)
Interpretation of results:
GHS criteria not met
Conclusions:
C8 -18 AAPB proved to be not highly flammable (burn rate was 8.5 min/200 mm; criterion for classification as highly flammable: burn rate: < 45 s) in a study conducted according to EU Method A.10 (Flammability (Solids)).
Executive summary:

The flammability of C8 -18 AAPB was investigated in a study conducted according to EU Method A.10 (Flammability (Solids)). The test item ignited by contact with a hot flame and burned calmly with a yellow flame. The burn rate was 8.5 min/200 mm. Therefore the test substance can be classified as not highly flammable as the criterion (burn rate: < 45 s) is not fulfilled.

Description of key information

C8 -18 AAPB: not highly flammable

Key value for chemical safety assessment

Additional information

In a study conducted according to EU Method A.10 (Flammability (Solids)), C8 -18 AAPB proved to be not highly flammable (burn rate: 8.5 min/200 mm; criterion for classification as highly flammable: burn rate: <45 s). 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.

Justification for classification or non-classification