Registration Dossier
Registration Dossier
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The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.
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EC number: 248-953-3 | CAS number: 28305-25-1
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
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with national standard methods with acceptable restrictions
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- GLP compliance:
- no
- Type of method:
- thermal analysis
- Key result
- Melting / freezing pt.:
- > 200 °C
- Atm. press.:
- 1 atm
- Decomposition:
- no
- Sublimation:
- no
- Conclusions:
- Calcium (S)-lactate is a solid lactic acid salt with a melting point of > 200 °C.
- Executive summary:
Calcium (S)-lactate is a solid lactic acid salt with a melting point of > 200 °C.
Reference
Description of key information
Calcium (S)-lactate is a solid lactic acid salt with a melting point of > 200 °C.
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.
