Registration Dossier
Registration Dossier
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: 205-251-1 | CAS number: 136-53-8
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:
- 2012-11-27
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study with acceptable restrictions
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- yes
- Remarks:
- no second measurement was performed
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- yes
- Remarks:
- no second measurement was performed
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Remarks:
- DSC
- Specific details on test material used for the study:
- - Storage condition of test material: room temperature
- Melting / freezing pt.:
- < -60 °C
- Remarks on result:
- other: single measurement
- Conclusions:
- The melting point of zinc bis(2-ethylhexanoate) is <- 60 °C.
Reference
Description of key information
The melting point of zinc bis(2-ethylhexanoate) is <213 K.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 213 K
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.
