Registration Dossier
Registration Dossier
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EC number: 270-700-0 | CAS number: 68476-80-2 Complex combination obtained by steam distillation of mixed vegetable oils followed by condensation of the steam. Contains fatty acids, sterols, aldehydes and ketones.
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:
- From 08 Mar., 2010 to 03 May, 2010
- 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
- Qualifier:
- according to guideline
- Guideline:
- EPA OPPTS 830.7200 (Melting Point / Melting Range)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- other: ISO 1392 Determination of crystallizing point, 1977
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- method to determine freezing temperature
- Key result
- Melting / freezing pt.:
- -16 °C
- Atm. press.:
- ca. 1 atm
- Conclusions:
- Under the study conditions, the freezing point of the test substance was determined to be -16°C.
- Executive summary:
A study was conducted to determine the freezing point of ‘oils, vegetable, deodorizer distillates’ according to OECD guideline 102, EU Method A.1 and OPPTS 830.7200. The freezing point was determined by cooling the test substance using appropriate sample tubes and observing the temperature during crystallization. Starting from room temperature the test substance was cooled down to -37°C. No typical observation concerning a phase transition was observed. However at the end of the experiment the test substance was solid. Due to the curve progression it could be assumed, that the phase transition occurred at approximately -16 °C. Under the study conditions, the freezing point of the test substance was determined to be -16°C (Fieseler, 2010a).
Reference
For graphical representation of temperature changes, refer to Figure 1 under 'attached background material'
Description of key information
A study was conducted to determine the freezing point of ‘oils, vegetable, deodorizer distillates’ according to OECD guideline 102, EU Method A.1 and OPPTS 830.7200.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -16 °C
Additional 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.
