Fatty acids, vegetable-oil, Me esters, sulfurized

Melting point / freezing point

Administrative data

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

From 10 APR 2018 to 08 OCT 2018

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

method to determine freezing temperature

Test material

Test material information

Constituent 1

Reference substance name:

Fatty acids, vegetable-oil, Me esters, sulfurized

EC Number:

276-337-4

EC Name:

Fatty acids, vegetable-oil, Me esters, sulfurized

Cas Number:

72102-30-8

IUPAC Name:

Fatty Acids, vegetable-oil, Me-Esters, sulfurized

Test material form:

liquid

Details on test material:

- Density: 0.95 g/mL
- Batch no.: 71012767

Results and discussion

Melting / freezing point

Key result

Melting / freezing pt.:

< -20 °C

Decomposition:

no

Sublimation:

no

Applicant's summary and conclusion

Conclusions:

In a pre-test, the test item Fatty Acids, vegetable-oil, Me-Esters, sulfurized was still
unfrozen at – 20 °C.
At -80 °C the test item was frozen. According to REGULATION (EC) No 1907/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, Annex VII, dated 18. December 2006 (and further amendments) by Commission Regulation the determination of the melting- / freezing point does not need to be conducted below a lower limit of - 20 °C. Therefore, no additional test was conducted and the freezing point is stated as: < - 20 °C (< 253.15 K)