Registration Dossier
Registration Dossier
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EC number: 619-409-6 | CAS number: 99208-50-1
Density
Administrative data
Link to relevant study record(s)
- Endpoint:
- tap density
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- February -March 2019
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 109 (Density of Liquids and Solids)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EPA OPPTS 830.7300 (Density / Relative Density / Bulk Density)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- pour and tap (for solids)
- Key result
- Type:
- pour density
- Density:
- 447 g/L
- Temp.:
- 25 °C
- Key result
- Type:
- tap density
- Density:
- 654 g/L
- Temp.:
- 25 °C
- Conclusions:
- Density (g/mL)
Pour density 0.447
Tap density 0.654 - Executive summary:
Density (g/mL)
Pour density
0.447
Tap density
0.654
Reference
|
Test Sample 1 |
Test Sample 2 |
Sample weight (g) |
42.8 |
41.2 |
Pour Volume (V1, mL) |
90.0 |
90.0 |
Volume (V2, mL) after tap |
61.0 |
62.0 |
Pour density[1](g/mL) |
0.441 |
0.452 |
Mean ± SD (g/mL) |
0.447 ± 0.008 |
|
Tap density1(g/mL) |
0.651 |
0.656 |
Mean ± SD (g/mL) |
0.654 ± 0.004 |
|
[1]Density in g/mL= Weight of sample divided by Volume (V1or V2)
Description of key information
Density (g/mL) |
|
Pour density |
0.447 |
Tap density |
0.654 |
Key value for chemical safety assessment
Additional information
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.
