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Physical & Chemical properties

Melting point / freezing point

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Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
December 03 - 09, 1996
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: The study has been performed according to OECD guidelines and according to GLP principles.

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
1996
Report date:
1997

Materials and methods

Test guidelineopen allclose all
Qualifier:
according to guideline
Guideline:
other: Directive 92/69/EEC, A.1 OECD 102
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
GLP compliance:
yes (incl. QA statement)
Type of method:
other: using a jacketed sample tube with stopper to support a calibrated thermometer and a brass stirrer

Test material

Constituent 1
Details on test material:
- Name of test material (as cited in study report): Nikkol VC-IP
- Substance type: Colourless to light yellow transparent liquid
- Physical state: Liquid
- Stability under test conditions: stable
- Storage condition of test material: In refrigerator in the dark

Results and discussion

Any other information on results incl. tables

In a duplicate experiment it was found that NIKKOL VC-IP has no defined freezing point or freezing range. With decrease of temperature, the viscosity of NIKKOL VC-IP increased, without showing a clear phase transition of the liquid into the solid state.

At a temperature of -42°C (231 K) in test 1 and test 2, the test substance became somewhat cloudy.

At a temperature of -61°C (212 K) in test 1 and at -60°C (213 K) in test 2, an in the test substance inserted stirrer could not be moved.

Applicant's summary and conclusion

Conclusions:
In conclusion, no freezing temperature of NIKKOL VC-IP can be determined. The viscosity of the test substance increases with decreasing
temperature, until finally, the test substance is completely solid.