Registration Dossier
Registration Dossier
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EC number: 931-299-4 | CAS number: 68390-94-3
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:
- according to guideline
- Guideline:
- other: ISO 11357
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Melting / freezing pt.:
- 144.35 °C
- Atm. press.:
- ca. 1 013 hPa
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- supporting study
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study with acceptable restrictions
- Qualifier:
- no guideline followed
- Principles of method if other than guideline:
- Reaction product of stearic acid and ethane-1,2-diamine was crystallised from aqueous alcohol, melting point of resulting solid was determined, method not further specified.
- GLP compliance:
- no
- Type of method:
- other: method not specified
- Melting / freezing pt.:
- 140 - 141 °C
Referenceopen allclose all
Description of key information
144.35 °C (ISO 11357, DSC)
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 144.35 °C
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.
