OECD Guidelines for the Testing of Chemicals, Section 1

Physical-Chemical properties

English
ISSN: 
2074-5753 (online)
http://dx.doi.org/10.1787/20745753
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The OECD Guidelines for the Testing of Chemicals is a collection of about 150 of the most relevant internationally agreed testing methods used by government, industry and independent laboratories to identify and characterise potential hazards of chemicals. They are a set of tools for professionals, used primarily in regulatory safety testing and subsequent chemical and chemical product notification, chemical registration and in chemical evaluation. They can also be used for the selection and ranking of candidate chemicals during the development of new chemicals and products and in toxicology research. This group of tests covers physical-chemical properties.

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Test No. 116: Fat Solubility of Solid and Liquid Substances

Test No. 116: Fat Solubility of Solid and Liquid Substances You or your institution have access to this content

English
Click to Access: 
    http://oecd.metastore.ingenta.com/content/9711601e.pdf
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Author(s):
OECD
12 May 1981
Pages:
7
ISBN:
9789264069800 (PDF)
http://dx.doi.org/10.1787/9789264069800-en

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This Test Guideline describes a method to determine the fat solubility of solid and liquid substances. The fat solubility of a substance is one of the data for evaluating the storage of lipid soluble materials in biological tissue.

This test method can only be applied to pure substances, non-reactive with triglyceride, which are stable at 50°C for at least 24 hours and which also are not appreciably volatile under the same conditions. The substance is dissolved in a liquid "standard fat" by stirring, and the saturation mass fraction of the substance is achieved by continued addition until a constant value for the mass fraction dependent variable is achieved as determined by a suitable analytical method.The methods use eight samples; each should be twice the quantity necessary for saturation as determined in the preliminary test. After adding a weighed amount of approximately 25 g of liquified and mixed standard fat, four flasks are stirred at 30°C (group I) and the other four at approximately 50°C (group II), each for at least one hour. All the flasks are stirred at 37°C, for liquids during 3 hours for two flasks of each group and for at least 24 hours for the last two flasks. At the end a sample is taken, weighed and the mass fraction is determined with different methods (photometric methods, gas chromatography, and extraction).

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