Registration Dossier
Registration Dossier
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EC number: 443-090-0 | CAS number: -
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:
- From September 28, 2001 to October 05, 2001
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- thermal analysis
- Melting / freezing pt.:
- > 300 °C
- Atm. press.:
- ca. 1 013 hPa
- Decomposition:
- yes
- Decomp. temp.:
- > 90 - <= 340 °C
- Remarks on result:
- not determinable
- Conclusions:
- Under the study conditions, the melting point of the test substance could not be determined as decomposition occurred at 90-340°C, before the melting point was attained.
- Executive summary:
A study was conducted to determine the melting point of the test substance according to EU Method A.1 in compliance with GLP.
The determination of the melting point was carried out with the purified test substance by differential scanning calorimetry (DSC).
Under the study conditions, the melting point of the test substance could not be determined due to decomposition at 90-340°C, before the melting point was attained.
Reference
The measurement did not show any endothermic effect prior to the exothermal decomposition.
Description of key information
Under the study conditions, the melting point of the test substance could not be determined as decomposition occurred at 90-340°C, before the melting point was attained.
Key value for chemical safety assessment
Additional information
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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.
