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EC number: 213-796-1 | CAS number: 1013-75-8
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Remarks:
- Freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- January 3, 2017
- 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
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- method to determine freezing temperature
- Key result
- Melting / freezing pt.:
- ca. 16 °C
- Atm. press.:
- ca. 998 hPa
- Remarks on result:
- other: Standard deviations:+-0.1
- Remarks:
- Average value
- Conclusions:
- The average value of an initial freezing point of test item is equal to 16.0 ± 0.1°C.
- Executive summary:
In accordance with OECD guideline for Research Chemicals (Method 102) and GLP study the determination of freezing point was carried out. The test item was tested in a liquid form (as supplied) using method of crystallization tube in freezing mixture ice/acetone. The tube was coated with an outed tube and whole set was placed in a Dewar vessel with freezing mixture.The freezing temperature was determined during the four measurement (preliminary test and main tests). As in the preliminary test temperature growth exceeded 2°C (supercooling process), main tests were carried out with a small amount of crystallization seeds in a liquid sample in order to avoid an excess supercooling. The freezing temperature was read with accuracy of 0.1 ºC. The average value of an initial freezing point of test item is equal to 16.0 ± 0.1°C.
Reference
Table No.1: Measurement of the freezing point of test item – the preliminary measurement no. „0”
Measurement no. „0” |
||
Time [min] |
Temperature of the test item [˚C] |
Temperature of the freezing mixture [˚C] |
0.0 |
0.1 |
-3.6 |
1.0 |
-0.6 |
-4.0 |
2.0 |
-1.3 |
-4.3 |
3.0 |
-1.7 |
-4.6 |
4.0 |
-2.2 |
-4.9 |
5.0 |
-2.6 |
-5.5 |
6.0 |
-2.9 |
-6.1 |
7.0 |
-3.3 |
-6.8 |
8.0 |
-3.7 |
-7.4 |
9.0 |
-4.2 |
-8.0 |
10.0 |
-4.7 |
-8.6 |
11.0 |
-5.2 |
-9.2 |
12.0 |
-5.7 |
-9.5 |
13.0 |
-6.2 |
-10.4 |
14.0 |
-6.8 |
-11.0 |
15.0 |
-7.4 |
-11.5 |
16.0 |
-7.9 |
-12.0 |
17.0 |
-8.4 |
-12.6 |
18.0 |
-8.9 |
-13.1 |
19.0 |
-9.5 |
-13.5 |
20.0 |
-10.0 |
-13.9 |
21.0 |
-10.6 |
-14.4 |
22.0 |
-11.0 |
-14.7 |
23.0 |
-11.5 |
-15.1 |
24.0 |
-12.1 |
-15.7 |
25.0 |
-12.5 |
-16.2 |
26.0 |
-13.0 |
-16.5 |
27.0 |
-13.4 |
-17.0 |
28.0 |
-13.9 |
-17.4 |
29.0 |
-14.3 |
-17.9 |
30.0 |
-14.7 |
-18.6 |
31.0 |
-15.2 |
-19.1 |
32.0 |
-15.7 |
-19.5 |
33.0 |
-16.2 |
-20.0 |
34.0 |
-16.6 |
-20.6 |
35.0 |
-17.1 |
-20.9 |
36.0 |
-17.6 |
-21.4 |
37.0 |
-18.0 |
-21.8 |
38.0 |
-18.5 |
-22.1 |
39.0 |
-19.0 |
-22.7 |
40.0 |
-19.4 |
-23.2 |
41.0 |
-19.9 |
-24.0 |
42.0 |
-20.5 |
-24.4 |
43.0 |
-20.9 |
-24.9 |
44.0 |
-21.5 |
-25.4 |
45.0 |
-21.9 |
-25.9 |
45.5 |
-20.0 |
-26.5 |
46.0 |
-2.1 |
-26.5 |
46.5 |
2.0 |
-26.7 |
47.0 |
2.0 |
-26.9 |
48.0 |
2.0 |
-27.1 |
50.0 |
2.0 |
-27.4 |
55.0 |
2.0 |
-27.9 |
60.0 |
2.0 |
-28.2 |
Table No.2: Measurement of the freezing point of test item (using crystalization seeds in a liquid sample)
Measurement no.1 |
Measurement no. 2 |
Measurement no. 3 |
||||||
Time [min] |
Temperature of the test item [˚C] |
Temperature of the freezing mixture [˚C] |
Time [min] |
Temperature of the test item [˚C] |
Temperature of the freezing mixture [˚C] |
Time [min] |
Temperature of the test item [˚C] |
Temperature of the freezing mixture [˚C] |
0.0 |
16.6 |
13.0 |
0.0 |
20.0 |
18.4 |
0.0 |
20.1 |
17.1 |
1.0 |
16.3 |
13.0 |
1.0 |
19.7 |
18.0 |
1.0 |
19.7 |
16.8 |
2.0 |
16.0 |
12.8 |
2.0 |
19.4 |
17.5 |
2.0 |
19.3 |
16.6 |
3.0 |
15.7 |
12.6 |
3.0 |
19.2 |
17.1 |
3.0 |
18.9 |
16.3 |
4.0 |
15.4 |
12.3 |
4.0* |
18.9 |
16.8 |
4.0 |
18.6 |
16.1 |
5.0* |
15.0 |
12.1 |
5.0 |
18.7 |
16.5 |
5.0 |
18.4 |
15.9 |
6.0 |
15.7 |
12.0 |
6.0* |
18.4 |
16.0 |
6.0* |
18.1 |
15.6 |
7.0 |
15.4 |
11.7 |
7.0 |
18.1 |
15.4 |
7.0 |
17.8 |
15.3 |
8.0 |
15.4 |
11.5 |
8.0 |
17.8 |
15.1 |
8.0* |
17.5 |
14.9 |
8.5 |
15.9 |
11.3 |
8.5 |
- |
- |
8.5 |
- |
- |
9.0 |
16.0 |
11.0 |
9.0* |
17.5 |
14.8 |
9.0 |
17.1 |
14.5 |
9.5 |
16.1 |
11.0 |
9.5 |
- |
- |
9.5 |
- |
- |
10.0 |
16.1 |
10.8 |
10.0 |
17.2 |
14.5 |
10.0* |
16.8 |
14.2 |
11.0 |
16.1 |
10.6 |
11.0 |
16.9 |
14.2 |
11.0 |
16.5 |
13.7 |
12.0 |
16.1 |
10.4 |
12.0 |
16.6 |
13.8 |
12.0* |
16.2 |
13.2 |
13.0 |
16.1 |
10.2 |
13.0 |
16.3 |
13.5 |
13.0 |
15.8 |
12.8 |
14.0 |
16.1 |
10.0 |
14.0 |
16.0 |
13.2 |
14.0* |
15.5 |
12.5 |
14.5 |
- |
- |
14.5 |
15.4 |
|
14.5 |
15.5 |
12.2 |
15.0 |
16.1 |
9.8 |
15.0 |
15.4 |
12.9 |
15.0 |
15.6 |
12.0 |
15.5 |
- |
- |
15.5 |
- |
- |
15.5 |
15.8 |
11.8 |
16.0 |
16.1 |
9.6 |
16.0 |
15.5 |
12.6 |
16.0 |
15.9 |
11.8 |
16.5 |
- |
- |
16.5 |
- |
- |
16.5 |
15.9 |
11.7 |
17.0 |
16.1 |
9.5 |
17.0 |
15.7 |
12.4 |
17.0 |
15.9 |
11.6 |
17.5 |
- |
- |
17.5 |
|
- |
17.5 |
15.9 |
11.4 |
18.0 |
16.1 |
9.4 |
18.0 |
15.8 |
12.2 |
18.0 |
15.9 |
11.4 |
18.5 |
- |
- |
18.5 |
15.9 |
12.1 |
18.5 |
15.9 |
11.2 |
19.0 |
16.1 |
9.3 |
19.0 |
16.0 |
12.0 |
19.0 |
16.0 |
11.1 |
19.5 |
- |
- |
19.5 |
16.0 |
11.9 |
19.5 |
- |
- |
20.0 |
16.1 |
9.2 |
20.0 |
16.0 |
11.7 |
20.0 |
16.0 |
11.0 |
21.0 |
16.1 |
9.1 |
21.0 |
16.0 |
11.6 |
21.0 |
16.0 |
11.0 |
22.0 |
16.1 |
9.0 |
22.0 |
16.0 |
11.5 |
22.0 |
16.0 |
10.8 |
23.0 |
16.1 |
8.9 |
23.0 |
16.0 |
11.5 |
23.0 |
16.0 |
10.7 |
24.0 |
16.1 |
8.8 |
24.0 |
16.0 |
11.4 |
24.0 |
16.0 |
10.6 |
25.0 |
16.1 |
8.7 |
25.0 |
16.0 |
11.3 |
25.0 |
16.0 |
10.6 |
26.0 |
16.1 |
8.6 |
26.0 |
16.0 |
11.2 |
26.0 |
16.0 |
10.5 |
27.0 |
16.1 |
8.5 |
27.0 |
16.0 |
11.2 |
27.0 |
16.0 |
10.4 |
28.0 |
16.1 |
8.4 |
28.0 |
16.0 |
11.1 |
28.0 |
16.0 |
10.3 |
29.0 |
16.1 |
8.3 |
29.0 |
16.0 |
11.0 |
29.0 |
16.0 |
10.2 |
30.0 |
16.1 |
8.3 |
30.0 |
16.0 |
10.9 |
30.0 |
16.0 |
10.1 |
31.0 |
16.1 |
8.2 |
31.0 |
16.0 |
10.8 |
31.0 |
16.0 |
10.1 |
32.0 |
16.1 |
8.1 |
32.0 |
16.0 |
10.7 |
32.0 |
16.0 |
10.0 |
33.0 |
16.1 |
8.0 |
33.0 |
16.0 |
10.6 |
33.0 |
16.0 |
10.0 |
34.0 |
16.1 |
7.9 |
34.0 |
16.0 |
10.5 |
34.0 |
16.0 |
9.8 |
35.0 |
16.0 |
7.8 |
35.0 |
16.0 |
10.4 |
35.0 |
16.0 |
9.7 |
36.0 |
16.0 |
7.7 |
36.0 |
16.0 |
10.3 |
36.0 |
16.0 |
9.6 |
37.0 |
16.0 |
7.6 |
37.0 |
16.0 |
10.3 |
37.0 |
16.0 |
9.4 |
38.0 |
16.0 |
7.5 |
38.0 |
16.0 |
10.1 |
38.0 |
16.0 |
9.2 |
39.0 |
15.9 |
7.4 |
39.0 |
16.0 |
10.0 |
39.0 |
16.0 |
9.0 |
40.0 |
15.9 |
7.2 |
40.0 |
16.0 |
9.8 |
40.0 |
15.9 |
8.8 |
41.0 |
15.9 |
7.1 |
41.0 |
16.0 |
9.7 |
41.0 |
15.9 |
8.6 |
42.0 |
15.9 |
7.0 |
42.0 |
16.0 |
9.4 |
42.0 |
15.9 |
8.4 |
43.0 |
15.8 |
7.0 |
43.0 |
16.0 |
9.5 |
43.0 |
15.9 |
8.4 |
44.0 |
- |
- |
44.0 |
16.0 |
9.4 |
44.0 |
15.9 |
8.3 |
45.0 |
- |
- |
45.0 |
15.9 |
9.3 |
45.0 |
15.9 |
8.1 |
46.0 |
- |
- |
46.0 |
15.9 |
9.1 |
46.0 |
15.9 |
8.1 |
47.0 |
- |
- |
47.0 |
15.9 |
8.6 |
47.0 |
15.9 |
8.0 |
48.0 |
- |
- |
48.0 |
15.9 |
8.4 |
48.0 |
15.8 |
8.0 |
49.0 |
- |
- |
49.0 |
15.9 |
8.4 |
49.0 |
15.8 |
7.9 |
50.0 |
- |
- |
50.0 |
15.9 |
8.2 |
50.0 |
15.8 |
7.9 |
51.0 |
- |
- |
51.0 |
15.8 |
8.1 |
51.0 |
15.8 |
7.8 |
52.0 |
- |
- |
52.0 |
15.8 |
8.1 |
52.0 |
15.8 |
7.6 |
53.0 |
- |
- |
53.0 |
15.8 |
7.9 |
53.0 |
15.7 |
7.6 |
54.0 |
- |
- |
54.0 |
15.8 |
7.9 |
54.0 |
- |
- |
55.0 |
- |
- |
55.0 |
15.8 |
7.7 |
55.0 |
- |
- |
56.0 |
- |
- |
56.0 |
15.7 |
7.6 |
56.0 |
- |
- |
Initial value of freezing point,[˚C]
|
16.1* |
Initial value of freezing point,[˚C] |
16.0** |
Initial value of freezing point,[˚C] |
16.0*** |
|||
Average temperature of an initial freezing point ± stand. deviation,[˚C]:16.0 ± 0.1 |
||||||||
*/ As the value of the initial freezing point for the measurement no. 1 the value which corresponded to 9.5th minute was assumed.
**/ As the value of the initial freezing point for the measurement no. 2 the value which corresponded to 19th minute was assumed.
***/ As the value of the initial freezing point for the measurement no. 3 the value which corresponded to 19th minute was assumed.
*Time [min]/ the moment of using crystallization seeds in a liquid sample
During the preliminary test the temperature of samples decreased initially at constat rate. After 46th minute, the temperature significally growth and exceed 2ºC ( supercooling procceded). Because of supercooling, the following measurement 1,2,3 have been done using a small amount of crystalization seed in a liquid sample to avoid an excess supercooling.
Description of key information
Freezing point
Key study: OECD 102 and GLP study. The average value of an initial freezing point of test item is equal to 16.0 ± 0.1°C under atmospheric pressure of 998 hPa.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 16 °C
Additional information
Freezing point
Key study: In accordance with OECD guideline 102 and GLP study the determination of freezing point was carried out. The test item was tested in a liquid form using method of crystallization tube in freezing mixture ice/acetone. The freezing temperature was determined in the preliminary test and main tests. The average value of an initial freezing point of test item is 16.0 ± 0.1°C under atmospheric pressure of 998 hPa.
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