Registration Dossier
Registration Dossier
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EC number: 270-700-0 | CAS number: 68476-80-2 Complex combination obtained by steam distillation of mixed vegetable oils followed by condensation of the steam. Contains fatty acids, sterols, aldehydes and ketones.
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- From 08 Mar., 2010 to 26 Apr., 2010
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling point/boiling range)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EPA OPPTS 830.7220 (Boiling Point / Boiling Range)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- method according to Siwoloboff
- Remarks:
- Capillary method
- Key result
- Boiling pt.:
- 331 °C
- Atm. press.:
- 101.3 kPa
- Conclusions:
- Under the study conditions, the boiling point of the test substance was determined to be 331°C at ambient barometric pressure (101.3 kPa).
- Executive summary:
A study was conducted to determine the boiling point of the test substance 'oils, vegetable, deodorizer distillates' according to the OECD Guideline 103, EU Method A.2 and OPPTS 830.7220. The test was performed through the capillary method (Siwoloboff) using an electronic controlled heating system. In the preliminary test, the number of the air bubbles increased at about 331°C. To confirm the result obtained in the preliminary test, the determination of the boiling point was performed in triplicate, heating quickly up to 316°C and afterwards slowly using a heating rate of 1°C /min. A clear boiling point, as defined in the guideline with a current stream of bubbles evolving from the capillary, was observed at a heating temperature of 330°C. Under the study conditions, the boiling point of the test substance was determined to be 331°C (604 K) at ambient barometric pressure (101.3 kPa) (Fieseler, 2010e).
Reference
Table 1. Results for the Determination of the boiling point of oils, vegetable, deodorizer distillates
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Corrected |
|
Replicate No. |
Pressure (kPa) |
Temperature (°C) |
Temperature (K) |
Temperature (°C) |
Temperature (K) |
1 |
98.3 |
329.3 |
602.5 |
330.7 |
603.9 |
2 |
98.3 |
329.9 |
603.1 |
331.3 |
604.5 |
3 |
98.3 |
330.2 |
603.4 |
331.6 |
604.8 |
Mean (n=3) |
329.8 |
603.0 |
331.2 |
604.4 |
|
Description of key information
A study was conducted to determine the boiling point of the test substance 'oils, vegetable, deodorizer distillates' according to the OECD Guideline 103, EU Method A.2 and OPPTS 830.7220.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 298 °C
Additional information
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