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Physical & Chemical properties

Melting point / freezing point

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Description of key information

The melting temperature of Saccharomyces cerevisiae, Extract (Springer 0207/0-MG-L) was determined using a differential scanning calorimeter (EC A.1, OECD 102).

Key value for chemical safety assessment

Additional information

Melting of the test substancewas not observed below the temperature at which reaction and/or decomposition started. Based on this, the test substance has no melting temperature.