Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: - | CAS number: -
Endpoint summary
Administrative data
Description of key information
FAT 75637 is a yellowish solid powder. The melting point of the test item was determined to be 201 °C. No boiling point was detected up to 350 °C. The average density at 20 °C was determined to be 1.3756 g/cm³. The vapour pressure of FAT 75637 at 20 °C and 25 °C was extrapolated from the vapour pressure curve and was calculated to be 3.2004E-7 Pa and 6.7066E-7 Pa, respectively. The partition coefficient n-octanol/water at 20 °C, calculated from the individual solubility in water and n-octanol was determined to be 6.3 (logPow). The water solubility of FAT 75637 at 20 °C was determined to be <50 μg/l. The surface tension was determined to be 56.304 mN/m at 20 °C. The variation of specification factor was 0.008 mN/m. No auto-ignition was observedupto 550 °C. The test item was found to be not highly flammable. FAT 75637 was determined to be non-explosive and 'Non-Oxidising'.
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.
