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Registration Report: Physical and chemical Properties

Registration Report: Physical and chemical Properties. Alain DUBOIS Federal Agency for the Safety of the Food Chain. PART A. 3. Risk management 3.1.1 Physical and chemical properties

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Registration Report: Physical and chemical Properties

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  1. Registration Report:Physical and chemical Properties Alain DUBOIS Federal Agency for the Safety of the Food Chain

  2. PART A 3. Risk management 3.1.1 Physical and chemical properties • Compliance with FAO guidelines : revised version (electronic) of general specifications is available on the website of FAO. • Compatibility : precise if it is static or dynamic compatibility (determination with acceptable conditions : ASTM E 1518-99, sieve : 300 µm  non realistic, 75 µm is the usual size) • Packaging : !!! Information on the packaging for the Belgian market. Training Session Product File Notes and Registration Reports

  3. 3.1.2 Methods of analysis • for the formulation : official method or validated method ; • for the residues : validated method(s). Training Session Product File Notes and Registration Reports

  4. PART B Presentation of uses : • indicate precisely the minimum and maximum volume of water use for dilution (/ha) to the correct dilution rates. 1.7 Packaging details : see on point 3.1.1, Part A. 2. Physical and chemical properties of formulation Same remarks as for the product file note Training Session Product File Notes and Registration Reports

  5. 3. Methods of analysis (formulation and residues) The table summarizes the characteristics of the methods

  6. Part C Confidential Information • Complete the table very carefully • !!! For liquid formulations : g/l and % • !!! CAS and EEC numbers. Training Session Product File Notes and Registration Reports

  7. Thank you for your attention ! Training Session Product File Notes and Registration Reports

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