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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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: 814-155-4 | CAS number: 13188-82-4
Boiling point
Administrative data
Link to relevant study record(s)
Description of key information
The substance will polymerize prior reaching the boiling point, so no determination (at 1013.25 hPa) is possible.
At a pressure of 25 hPa the boiling temperature was determined at 110.0 °C.
Key value for chemical safety assessment
Additional information
The BASF GLP study 14L00404 describes that the determination of the normal boiling temperature of a purified substance can be performed by dynamic vapor pressure measurement according to OECD guideline 103. But the normal boiling temperature could not be determined because for safety reasons a sufficient difference between measured temperature and onset temperature is required (see non-GLP DSC measurement). Therefore, the measurement was aborted after recording the measurement point at approximately 114°C.
The substance will polymerize prior reaching the boiling point, so no determination (at 1013.25 hPa) is possible.
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.
