Registration Dossier
Registration Dossier
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EC number: 445-760-8 | CAS number: 122886-55-9
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:
- November 29, 2002
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Version / remarks:
- (1992)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- (1995)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- hot stages
- Remarks:
- (Kofler hot bar)
- Melting / freezing pt.:
- >= 218 - <= 220 °C
- Atm. press.:
- 94.7 kPa
- Remarks on result:
- other: Based on 3 determinations
- Conclusions:
- The melting range of the substance (a solid under ambient conditions) is >=218°C - <= 220°C at 94.7 kPa, determined by the Kofler hot bar method in accordance with OECD 102, EU Method A.1 and GLP.
Reference
Preliminary test
- Melting point: 215°C
Calibration
- Melting point saccharin: 228°C (in all 3 determinations)
Main test
- Melting point determination #1: between 218°C and 220°C
- Melting point determination #2: between 218°C and 220°C
- Melting point determination #3: 220°C
Description of key information
The melting range of the substance is >= 218°C - <= 220°C at 94.7 kPa.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 218 °C
Additional information
The melting range of the substance is determined by the Kofler hot bar method in accordance with OECD 102, EU Method A.1 and GLP.
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