Registration Dossier
Registration Dossier
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EC number: 248-328-5 | CAS number: 27214-00-2
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:
- 2017
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with generally accepted scientific standards and described in sufficient detail
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Decomposition:
- yes
- Remarks:
- The melting point at atmospheric pressure cannot be determined as it decomposes before a melting point is reached. The mid point of decomposition is 346 °C. The sample shows no endothermic melting peak up to 450 °C.
- Decomp. temp.:
- ca. 346 °C
- Conclusions:
- The melting point of the substance calcium glycerophosphate cannot be determined as it decompose before melting.
Reference
Description of key information
The melting point of the substance calcium glycerophosphate cannot be determined as it decompose before melting.
Key value for chemical safety assessment
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.
