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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
July 1994 - February 1995
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
Type of method:
thermal analysis
Remarks:
The melt microscope method
Key result
Melting / freezing pt.:
>= 135.7 - <= 144.3 °C

Table 1. Melting range results.

Test n.

Melting Range (ºC)

1

135.7 – 144.5

2

135.8 – 144.2

3

135.7 – 144.3

Mean value

135.7 – 144.3

 

Conclusions:
The melting point is 135.7-144.3 ºC
Executive summary:

The study followed the EU Method A.1.

The melting point of Fosfomycin PEA salt is 135.7-144.3 ºC.

Description of key information

Key study: Test method according to EU Method A.1. GLP study.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
135.7 °C

Additional information

Key study: Test method according to EU Method A.1. GLP study. The melting point of Fosfomycin PEA salt was 135.7-144.3 ºC.