Registration Dossier

Data platform availability banner - registered substances factsheets

Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Physical & Chemical properties

Boiling point

Currently viewing:

Administrative data

Link to relevant study record(s)

Description of key information

A study on the CHIMEXANE HB lyophilised was conducted and led to a Boiling point of 259°C at atmospheric pressure.

Another study on the product as marketed was conducted : Study on the CHIMEXANE HB as marketed, i.e. containing 45% of water : DSC and capillary method showed an effect resembling boiling at approximately 138°C.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
259 °C

Additional information

This GLP study was performed in order to determine the boiling point of the CHIMEXANE HB lyophilised according to OECD 103 and EU method A.2. The differential scanning calorimetry (DSC) method was used.

The CHIMEXANE HB lyophilised has a boiling point of 259°C at atmospheric pressure (1013.25 hPa). This result has been considered as reliable without restriction because the test was performed in compliance with edicted guidelines giving scientifically valid results.

Considering that the substance is always placed on the market in aqueous solution, the test has also been done on the CHIMEXANE HB containing 45% of water with the OECD guideline 103 (GLP), using the Differential Scanning Calorimetry method (DSC).

The test item showed an effect resembling boiling at approximately 138°C. Due to the broad peak and the untypical course for a boiling point in the DSC measurement an additional measurement with the capillary method was performed in order to clarify the results of the DSC measurements.

Unfortunately, no clean boiling point value was determined. This effect could have been caused by impurities of the test item or chemical changes of the test item and may be increased in the presence of water.