Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.
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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 259-130-3 | CAS number: 54380-33-5
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:
- from 2018-06-28- to 2019-02-07
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- 1995
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Version / remarks:
- 2008
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- differential scanning calorimetry
- Key result
- Melting / freezing pt.:
- > -40.6 - < -38.7 °C
- Atm. press.:
- 1 005 hPa
- Conclusions:
- The test item has a melting range of -38.7 to -40.6 °C at atmospheric pressure (1005 hPa).
- Executive summary:
A study was performed in accordance with OECD 102 (1995) in order to determine the melting point of the test item. A melting range of -38.7 to -40.6 °C at atmospheric pressure (1005 hPa) was determined by differential scanning calorimetry according to Regulation EC No 440/2008 Method A.1. and OECD Test Guideline 102 (1995).
Reference
Table 1: Results of the DSC-measurements
No. |
Sample weight / mg |
Onset of Effect / °C |
Range of effect l"C |
Weight loss / mg |
Atmospheric pressure / hPa |
|
1 |
20.65 |
-40.58 282.89 |
-50 to -30 (endo) 270-410 (endo) |
19.73 (96 %) |
1004.6 |
|
2 |
28.27 |
-38.69 288.37 |
-40 to -30 (endo) 270-410 (endo) |
27.88 (99 %) |
1004.6 |
During the heating phase a small endothermic effect was observed in the temperature range of -50 to -30 °C, which can't clearly be assigned to the melting of the test item.
Therefore, the melting of the test item was visually inspected in a test tube. This measurement showed a melting of the test item at -23 °C. Due to the fact that the DSC-measurements are more exact than the visual inspection, The DSC-measurements are used for the final result.
As the onset temperatures in both DSC-measurements tests deviate by more than 0.5 K from their mean value of 39.64 °C, a melting range can be stated. The test item has a melting range of -38.7 to -40.6 °C.
Description of key information
A melting range of -38.7 to -40.6 °C at atmospheric pressure (1005 hPa) was determined.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -40.6 °C
Additional information
A key study was performed in order to determine the melting point of the test substance. A melting range of -38.7 to -40.6 °C at atmospheric pressure (1005 hPa) was determined by differential scanning calorimetry according to Regulation EC No 440/2008 Method A.1. and OECD 102 (1995).
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.
