Registration Dossier
Registration Dossier
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EC number: 269-122-1 | CAS number: 68187-75-7
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- completed on October 18, 2010
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: study performed according to OECD guideline
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 010
- Report date:
- 2010
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- thermal analysis
Test material
- Reference substance name:
- Oils, fish, oxidized
- EC Number:
- 269-122-1
- EC Name:
- Oils, fish, oxidized
- Cas Number:
- 68187-75-7
- Molecular formula:
- Not necessary
- IUPAC Name:
- Triglycerides C12-24, even, saturated and unsaturated, oxidized
- Details on test material:
- - Name of test material (as cited in study report): oxidiertes Fischöl- Substance type: UVCB- Physical state: liquid- Stability under test conditions: data not available- Storage condition of test material: at ambient temperature (10-30°C)
Constituent 1
Results and discussion
Melting / freezing point
- Melting / freezing pt.:
- ca. -45 - 20 °C
- Atm. press.:
- ca. 1 013 hPa
- Decomposition:
- no
Applicant's summary and conclusion
- Conclusions:
- The melting range of the test item is -45°C to +20°C
- Executive summary:
The determination of the melting point of Oxidized fish oil was carried out by differential scanning calorimetry (DSC) according to OECD guideline 102.
The melting range of the test item is -45°C to +20°C.
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