Registration Dossier
Registration Dossier
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EC number: 203-838-7 | CAS number: 111-14-8
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- data from handbook or collection of data
- Principles of method if other than guideline:
- No data available
- GLP compliance:
- not specified
- Type of method:
- other: no data
- Key result
- Boiling pt.:
- 223 °C
- Atm. press.:
- 760 mm Hg
- Executive summary:
The boiling point for heptanoic acid reported in 3 handbooks (Perfume and flavors chemicals, Fenaroli's Handbook of Flavor Ingredients and Handbook of Chemistry and Physics) is 223°C at 760 mmHg.
Reference
Description of key information
No experimental data is available for the boiling point of heptanoic acid.
The available literature sources all report a boiling point of heptanoic acid of 223°C at normal pressure (760 mm Hg).
This information is therefore considered relevant and used as a weight of evidence approach.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 223 °C
Additional information
No experimental data is available for the boiling point of heptanoic acid. As the three data coming from the literature are the same (223°C at normal pressure), it is assumed to use this data for the boiling point (weight of evidence approach).
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