Fatty acids, C12-18 and C18-unsatd., reaction products with N,N-dimethyl-1,3-propanediamine and triethanolamine

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

16.04.2019

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point/Boiling Range)

Deviations:

no

Principles of method if other than guideline:

With the help of Differential Scanning Calorimetry (DSC) it is possible to determine the boiling temperature / boiling range of any liquid or solid unless these react chemically before reaching this point (e.g. auto-oxidation, rearrangement, decomposition).
The measured boiling temperature depends on the ambient pressure and is usually indicated with respect to the standard pressure of p = 101.3 kPa (1013 mbar).

GLP compliance:

no

Other quality assurance:

other: ISO 9001 and ISOO 14001 environment

Type of method:

differential scanning calorimetry

Specific details on test material used for the study:

SOURCE OF TEST MATERIAL
- Source and package No.of test material: lot #19953859
- Expiration date of the lot/batch: 16.01.2020

Key result

Boiling pt.:

>= 251 - <= 251 °C

Atm. press.:

>= 1 006 - <= 1 006 mBar

Decomposition:

yes

Decomp. temp.:

> 251 °C

Conclusions:

The test item Fatty acids, C12-18 and C18-unsatd., reaction products with N,N-dimethyl-1,3-propanediamine and triethanolamine shows no boiling and/or thermal decomposition up to ca. 251 °C according to the definition in the OECD guideline 103. At 251 °C the test item shows the beginning of an exothermic effect (possibly decomposition).

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

251 °C