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2. Physical and chemical properties of the active substance
(i) The information provided, must describe the physical and chemical properties...
(iv) In certain specified instances, tests must be conducted using purified...
2.3. Vapour pressure (in Pa), volatility (e.g. Henry’s law constant)
2.4. Appearance (physical state, colour and odour; if known)
2.5. Spectra (UV/VIS, IR, NMR, MS), molecular extinction at relevant wavelengths...
2.6. Solubility in water including effect of pH (4 to 10)...
2.8. Partition coefficient n-octanol/water including effect of pH (4 to 10)...
2.9. Stability in water, hydrolysis rate, photochemical degradation, quantum yield and...
2.10. Stability in air, photochemical degradation, identity of breakdown product(s)
3. Further information on the active substance
3.1. Function, e.g. fungicide, herbicide, insecticide, repellent, growth regulator
3.2. Effects on harmful organisms, e.g. contact poison, inhalation poison, stomach...
3.3. Field of use envisaged, e.g. field, protected crops, storage of...
3.4. Harmful organisms controlled and crops or products protected or treated...
3.6. Information on the occurrence or possible occurrence of the development...
3.7. Recommended methods and precautions concerning handling, storage, transport or fire...
5. Toxicological and metabolism studies
5.1. Studies on absorption, distribution, excretion and metabolism in mammals
5.9.1. Medicinal surveillance on manufacturing plant personnel
5.9.2. Direct observation, e.g. clinical cases and poisoning incidents
5.9.3. Observations on exposure of the general population and epidemiological studies...
5.9.4. Diagnosis of poisoning (determination of active substance, metabolites), specific signs...
5.9.5. Proposed treatment: first aid measures, antidotes, medical treatment
6. Residues in or on treated products, food and feed
6.1. Metabolism, distribution and expression of residue in plants
6.2. Metabolism, distribution and expression of residue in livestock
6.5. Effects of industrial processing and/or household preparations
6.7. Proposed maximum residue levels (MRLs) and residue definition
6.8. Proposed pre-harvest intervals for envisaged uses, or withholding periods or...
6.9. Estimation of the potential and actual exposure through diet and...
7. Fate and behaviour in the environment
10. Proposals including justification for the proposals for the classification and...
PART B MICRO-ORGANISMS INCLUDING VIRUSES
7. Fate and behaviour in the environment