Registration Dossier
Registration Dossier
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EC number: 931-338-5 | CAS number: 90622-77-8
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- From July 2010 to July 2010
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- no
- Principles of method if other than guideline:
- Not applicable
- GLP compliance:
- no
- Type of method:
- other: Differential Scanning Calorimetry (DSC)
- Melting / freezing pt.:
- 17 - 79 °C
- Remarks on result:
- other: The cooling run shows a crystallisation at 68°C.
- Conclusions:
- Under the test conditions, amides, C12-18(even-numbered) and C18(unsatd.), N-hydroxyethyl shows an area of melting temperatures between 17 and 79°C (melting of crystalline parts).
- Executive summary:
The melting temperature of the amides, C12-18 (even-numbered) and C18-unsatd., N-hydroxyethyl was determined in accordance with the OECD Guideline 102 and EU Method A.1.
The practical test was performed based on the in-house test procedure VTA(S) 31X93001.02: "Melting temperature determination (Tm) of solid and liquid substances by means of DSC.
Under the test conditions, amides, C12 -18 (even-numbered) and C18-unsatd., N-hydroxyethyl shows an area of melting temperatures between 17 and 79°C (melting of crystalline parts).
The cooling run shows a crystallisation at 68°C.
Reference
The cooling run shows a crystallisation at 68°C.
Description of key information
The melting point was determined according to OECD Guideline 102 and EU Method A.1 (Kintrup , 2010a).
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 17 °C
Additional information
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