Identification

Numero CAS

6165-51-1

Nom scientifique (FR)

2-(1-Phényléthyl)-P-Xylène

Code EC

228-201-0

Code SANDRE

-

Number CIPAC

-

Formule chimique brute

\(\ce{ C16H18 }\)

Code InChlKey

FRAOOIFTSMORED-UHFFFAOYSA-N

Code SMILES

c1(C)c(C(C)c2ccccc2)cc(C)cc1

Generalities

Poids moléculaire

210.31 g/mol

Parameters table

Parameters table
Value name Value Temperature Pressure Granulometry Humidity Guideline ineris method Commentary Source
Hydrosolubilité 0.96 mg.L-1
mesurée à 25°C
UNEP (2005) p.13
Densité 0.987 - UNEP (2005) p.13
Pression de vapeur 0.021 Pa
mesurée à 25°C
UNEP (2005) p.13
Point de fusion -50 °C UNEP (2005) p.13
Constante de Henry 4.6 Pa.m3.mol-1
calculée
UNEP (2005) p.13
Coefficient de partage octanol/eau (Log Kow) 5.39 -
mesuré par la méthode du flacon à 25°C
UNEP (2005) p.13
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Bibliography

Persistence

Biodegradability

Parameters table
Value name Value Temperature Pressure Granulometry Humidity Guideline ineris method Commentary Source
Biodégradabilité non facilement biodégradable -
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Abiotic degradability

Parameters table
Value name Value Temperature Pressure Granulometry Humidity Guideline ineris method Commentary Source
Photolyse 0.5 jour
calculée
UNEP (2005) p.13
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Bioaccumulation

Aquatic organisms

Organismes aquatiques
ineris name Specie Value Trofic level Taxon Matrix Life stage Effect Detailed effect Duration of exposure ineris method Guideline Commentary Source
Bioaccumulation BCF 540 -
Cyprinus carpio - poisson - valeur mesurée pour une concentration de 1µg/L - 42 jours à 25°C
UNEP (2005) p.13
Bioaccumulation BCF 620 -
Cyprinus carpio - poisson - valeur mesurée pour une concentration de 0,1µg/L - 42 jours à 25°C
UNEP (2005) p.13
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Bibliography

Hazards

Hazard values

Valeurs de danger
ineris name Specie Value Trofic level Taxon Matrix Life stage Effect Detailed effect Duration of exposure ineris method Guideline Commentary Source
CL/CE50 0.93 mg.L-1 Algue UNEP (2005) p.13
CL/CE50 0.25 mg.L-1 Invertebré UNEP (2005) p.13
CL/CE50 0.31 mg.L-1 Poisson UNEP (2005) p.13
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Bibliography