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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
comparable to guideline study
Qualifier:
according to guideline
Guideline:
other: the modified continuously closed cup ASTM D7094 method (GLP study)
Qualifier:
according to guideline
Guideline:
other: The study was performed according to the ISO Guide 2719.
GLP compliance:
yes (incl. QA statement)
Type of method:
other: The flash point of the substance was determined using the modified continuously closed cup ASTM D7094 method (GLP study)
Key result
Boiling pt.:
235 °C
Atm. press.:
1 atm
Conclusions:
At 235°C the boiling reaction and/or degradation of the test item occurred, this was observed during the flash point study.
Executive summary:

The study was performed according to the ISO Guide 2719.

The flash point of the substance was determined using the modified continuously closed cup ASTM D7094 method (GLP study).

No flash-point was observed below the temperature at which boiling, reaction and/or degradation of the test item occurred (i.e. 235°C).

Description of key information

The study was performed according to the ISO Guide 2719.

 Preliminary Test

It was visually observed that the test item boiled, reacted and/or degraded at approximately 235°C. No flammable vapour/air mixture was produced at temperatures below the temperature at which boiling, reaction and/or degradation of the test item occurred. 

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
235 °C

Additional information