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Diss Factsheets

Physical & Chemical properties

Solubility in organic solvents / fat solubility

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
solubility in organic solvents / fat solubility
Type of information:
experimental study
Adequacy of study:
key study
Study period:
20.06.1991 to 20.06.1991
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
other: EU Method A.7
Deviations:
no
Principles of method if other than guideline:
The content of Monoazo Red SR 6947 in fat simulant at the maximum solubility is determined by spectrophotometry after extraction with water.
GLP compliance:
yes
Remarks:
Swiss GLP
Specific details on test material used for the study:
SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: SR 6947
Medium:
standard fat
Remarks:
fat simulant HB 307, batch 27
Solubility:
<= 0.05 mg/100 g solvent
Temp.:
37 °C
Test substance stable:
yes
Conclusions:
The fat solubility of FAT 40406/A is lower than 0.05 mg/100 g fat at 37°C.
Executive summary:

In a GLP compliant study, performed according to EU method A.7, the fat solubility of the test substance was determined.

The content of the test substance in fat simulant HB 307 was determined by spectrophotometry after extraction with water. The average fat solubility was determined from eight experiments was found to be lower than 0.05 mg/100 g fat at 37°C.

Description of key information

The fat solubility of Reactive Red 245 is lower than 0.05 mg/100 g fat at 37°C.

Key value for chemical safety assessment

Solubility in mg/100g standard fat:
0.05
At the temperature of:
37 °C

Additional information

In a GLP compliant study, performed according to EU method A.7, the fat solubility of the test substance was determined.

The content of the test substance in fat simulant HB 307 was determined by spectrophotometry after extraction with water. The average fat solubility was determined from eight experiments was found to be lower than 0.05 mg/100 g fat at 37°C.