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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
November 2009
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
comparable to guideline study
Qualifier:
equivalent or similar to guideline
Guideline:
other: DIN ISO 3016 / ASTM D97
GLP compliance:
no
Other quality assurance:
other: The laboratory complied with a quality management system according to DIN EN ISO 9001 : 2008
Type of method:
pour point
Remarks:
ISL Pourpoint CPP565
Key result
Melting / freezing pt.:
-10 °C
Atm. press.:
1 013 hPa
Decomposition:
no
Remarks on result:
other: pour point

Two measurements were performed, with the following results:

-11 °C;

-9 °C;

giving a mean value of -10 °C for the pour point.

Conclusions:
Freeizing Point (pour point; DIN ISO 3016 / ASTM D 97): -10 °C
Executive summary:

The freezing point (pour point, determined similar / equivalent to DIN ISO 3016 / ASTM D 97) was determined to be -10 °C (mean of two replicate measurements: -11°C; -9°C).

The laboratory complied with a quality management system according to DIN EN ISO 9001 : 2008.

Description of key information

Pour point (DIN ISO 3016 / ASTM D 97; OXEA, 2009): -10 °C

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-10 °C

Additional information

The freezing point (pour point, determined similar / equivalent to DIN ISO 3016 / ASTM D 97) was determined to be -10 °C (mean of two replicate measurements: -11°C; -9°C).

The laboratory complied with a quality management system according to DIN EN ISO 9001 : 2008 (OXEA, 2009)

Using a different method, a reliable supporting study arrived at a similar result:

The freezing point of n-undecanale was measured according to the OECD guideline No 102 (method of the freezing temperature) compliant with GLP. Crystallisation was observed at -4.0 °C (269.15 K), equivalent to the freezing point (Givaudan, 2011).