Registration Dossier
Registration Dossier
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EC number: 800-172-4 | CAS number: 398141-87-2
Flash point
Administrative data
Link to relevant study record(s)
- Endpoint:
- flash point of flammable liquids
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- Testing was conducted between 21 September 2011 and 26 September 2011.
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- other: see 'Remark'
- Remarks:
- Study conducted in compliance with agreed protocols, with no or minor deviations from standard test guidelines and/or minor methodological deficiencies, which do not affect the quality of the relevant results. The study report was conclusive, done to a valid guideline and the study was conducted under GLP conditions.
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- EU Method A.9 (Flash-Point)
- Deviations:
- no
- Principles of method if other than guideline:
- The flash point was determined using a closed cup equilibrium method, designed to be compatible with Method A9 Flash Point of Commission Regulation (EC) No 440/2008 of 30 May 2008.
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- equilibrium method closed cup
- Flash point:
- 122 °C
- Atm. press.:
- 101.6 kPa
- Conclusions:
- The flash point of the test item has been determined to be 122 ± 2°C.
- Executive summary:
The hazardous physico-chemical properties of the test item have been determined.
Methods employed are designed to be compatible with those specified in Commission Regulation (EC) No 440/2008 of 30 May 2008, Part A: Methods for the determination of physico-chemical properties and the current OECD Guidelines for Testing of Chemicals.
Method
The flash point was determined using a closed cup equilibrium method, designed to be compatible with Method A9 Flash Point of Commission Regulation (EC) No 440/2008 of 30 May 2008.
Conclusion
The flash point of the test item has been determined to be 122 ± 2°C.
Reference
Results
Temperature (ºC) |
Observations |
20 |
No flash. |
25 |
No flash. |
30 |
No flash. |
35 |
No flash. |
40 |
No flash. |
45 |
No flash. |
50 |
No flash. |
55 |
No flash. |
60 |
No flash. |
65 |
No flash. |
70 |
No flash. |
70 (fresh sample) |
No flash. |
75 |
No flash. |
80 |
No flash. |
85 |
No flash. |
90 |
No flash. |
95 |
No flash. |
100 |
No flash. |
105 (fresh sample) |
No flash. |
110 |
No flash. |
115 |
No flash. |
120 |
No flash. |
125 |
Blue flash spread across the sample cup. |
120 (fresh sample) |
No flash. |
121 |
No flash. |
122 |
Blue flash spread across the sample cup. |
122 (fresh sample) |
Blue flash spread across the sample cup. |
122 (fresh sample) |
Blue flash spread across the sample cup. |
120 (fresh sample) |
No flash. |
Atmospheric pressure = 101.6 kPa
Corrected flash point = 121.937ºC
Description of key information
The flash point of the substance was determined to be 122 ± 2ºC; study conducted in accordance with EU Method A.9; Atwal and Tremain (2011)
Key value for chemical safety assessment
- Flash point at 101 325 Pa:
- 122 °C
Additional information
In a GLP compliant flash point study conducted in accordance with standardised guidelines, the flash point of the test substance was determined using a closed cup equilibrium method. Under the conditions of the test, the flash point of the substance was determined to be 122ºC.
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.
