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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.

Diss Factsheets

Administrative data

Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
14 February 2018 to 14 March 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2018
Report date:
2018

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
Version / remarks:
27 July 1995
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Other quality assurance:
ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
Type of method:
differential scanning calorimetry

Test material

1
Reference substance name:
Wheat, ext.
EC Number:
281-689-7
EC Name:
Wheat, ext.
Cas Number:
84012-44-2
Molecular formula:
UVCB, not applicable
IUPAC Name:
Wheat, ext.
Test material form:
liquid
Details on test material:
Appearance: Straw to yellow syrup
Purity/Composition: Not indicated
Test item storage: At room temperature

Additional information
Test Facility test item number: 209099/A
Purity/Composition correction factor: No correction factor required
Test item handling: No specific handling conditions required
Specific details on test material used for the study:
Appearance: Straw to yellow syrup
Purity/Composition: Not indicated
Test item storage: At room temperature

Additional information
Test Facility test item number: 209099/A
Purity/Composition correction factor: No correction factor required
Test item handling: No specific handling conditions required

Results and discussion

Boiling point
Key result
Atm. press.:
ca. 1 atm
Decomposition:
yes
Decomp. temp.:
> 423 K

Any other information on results incl. tables

Preliminary test 

The TGA curve of the test item is shown in Figure 1 (attached). Starting at 275°C, the weight of the sample decreased significantly. At 419°C, the sample weight had decreased by 25%.

After the experiment, a light yellow molten residue remained in the sample container (original colour: white) and a yellow residue was observed on the lid of the sample container. The change of the colour indicated reaction and/or decomposition of the test item.

Main study     

The DSC curve obtained with Experiment 1 is shown in Figure 2 (attached). During cooling, two exothermic peak between 20°C and -40°C were found (results are archived in the raw data). The effects were obtained due to crystallization of the test item. During heating multiple endothermic peaks were observed between -50°C and 75°C followed by an endothermic effect starting at 200°C. The extrapolated onset temperature of the first peak was -24.242°C and the peak maximum temperature of the third peak was 32.640°C. The endothermic effects were most likely obtained due to melting of the test item. The last endothermic effect was probably obtained due to reaction and/or decomposition of the test item.

After the experiment, a light yellow molten residue remained in the sample container (original colour: white). The change of the colour indicated reaction and/or decomposition of the test item. Based on this visual observation, it was found that the test item had molten and the change of the colour demonstrated reaction and/or decomposition of the test item.

In order to investigate the endothermic peaks, Experiment 2 was stopped directly after the third melting peak. Figure 3 (attached) shows the DSC curve obtained. The extrapolated onset temperature of the first peak was -24.316°C and the peak maximum temperature of the third peak was 32.941°C. After the experiment, a colourless molten residue remained in the sample container (original colour: white). It demonstrated that melting was the reason for the endothermic effects.

The melting temperature was determined as a melting range obtained from the average extrapolated onset of the first melting temperature (-24.3°C) and the average peak maximum of the last melting temperature (32.8°C).

Conclusion

The melting and boiling temperature of the test substance were determined by DSC.

The melting temperature ofthe test item was -24.3°C – 32.8°C (248.8K – 305.9K).

Reaction and/or decomposition of the test itemwas observed during DSC experiment at temperatures of > 200°C (> 423K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no boiling temperature.

Applicant's summary and conclusion

Conclusions:
The test substance was found to decompose at >423 K and 1013 hPa, under the conditions of the test.
Executive summary:

In this guideline (OECD 103) study, [conducted with GLP certification], the test substnce (EC 281-689-7) was found to decompose at >423 K at 1013 hPa.