Registration Dossier
Registration Dossier
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.
reaction mass of: tetrasodium 7-(4-(4-fluoro-6-(4-(2-sulfonatoethylsulfonyl)phenylamino)-1,3,5-triazin-2-ylamino)-2-ureidophenylazo)naphthalene-1,3,6-trisulfonate;tetrasodium 7-(4-(4-hydroxy-6-(4-(2-sulfonatoethylsulfonyl)phenylamino)-1,3,5-triazin-2-ylamino)-2-ureidophenylazo)naphthalene-1,3,6-trisulfonate
EC number: 427-650-1 | CAS number: -
Solubility in organic solvents / fat solubility
Administrative data
Link to relevant study record(s)
Description of key information
The substance has been shown to be virtually insoluble in fat.
Key value for chemical safety assessment
Additional information
A study was conducted according to OECD Guideline 116 (Fat Solubility of Solid and Liquid Substances).
Mixtures containing circa 25 mg test substance and circa 45 g fat were stirred at 30 °C or 50 °C for 3 hours and at 37 °C for 3 or 27 hours. In all samples the concentration is below the lower limit of quantification. Therefore, the ratio test substance per 100 g fat was calculated from the concentration of the lowest calibration standard (detection limit) of 0.004 mg/100 g fat to be < 0.002 mg/ 100 g fat at 37°C.
The substance has been shown to be virtually insoluble in fat. This, coupled with the low partition coefficient value indicates that the substance is unlikely to be prone to bioaccumulation in its registered form.
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.
