Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 266-235-8 | CAS number: 66204-44-2
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:
- Experiment start and termination: 2001-12-05
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Remarks:
- Guideline study (OECD 102, EU A.1) in compliance with GLP.
- 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)
- Remarks:
- BioChem
- Type of method:
- method to determine freezing temperature
- Melting / freezing pt.:
- -60.5 °C
- Atm. press.:
- ca. 1 013 hPa
- Remarks on result:
- other: Melting temperature at normal pressure
- Melting / freezing pt.:
- -29.5
- Atm. press.:
- ca. 1 013 hPa
- Remarks on result:
- other: Freezing point at normal pressure
- Conclusions:
- The melting point analysed according to guideline EU A.1 (OECD 102) at normal pressure resulted in a value of -60.5 °C (freezing point: -29.5 °C).
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- supporting study
- Study period:
- Experiment start and termination: 2001-01-02
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Remarks:
- Guideline study (EU A.1) in compliance with GLP.
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- GLP compliance:
- yes (incl. QA statement)
- Remarks:
- Jai Research Foundation
- Melting / freezing pt.:
- < -35 °C
- Atm. press.:
- ca. 1 013 hPa
- Remarks on result:
- other: Study concucted under normal pressure. No solidification until to –35°C.
- Conclusions:
- The melting point analysed according to guideline EU A.1 under normal pressure was <-35 °C.
Referenceopen allclose all
During
cooling substance became highly viscous below -15.5°C. Below -29.5°C
thermometer was no longer turnable.
Thawing from –75°C, thermometer was hardly turnable from -60.5°C
Description of key information
The melting point was analysed with two studies according to guideline EU A.1 (OECD 102). One study resulted in a melting point of <-35 °C, the other study in a melting point of -60.5 °C (freezing point: -29.5 °C) at normal pressure.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -60.5 °C
Additional information
Both studies provide reliable results. The melting point of -60.5°C (Werle, 2002) was chosen as key value because it provides a clear-cut value. The melting point determined to be <-35 °C (Agarwal, 2001) was regarded as supporting information.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
