Addition reaction products of conjugated sunflower-oil fatty acids and tall-oil fatty acids with maleic anhydride

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

other: According to international guideline(s), GLP-compliant, performed in recognized contract research organization, no restrictions, fully adequate for assessment.

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

method to determine freezing temperature

Key result

Melting / freezing pt.:

< -20 °C

Atm. press.:

101.325 Pa

 Table 1: Full test results

Run Number	1	2
Mass of sample Used (g)	10	10
Initial Freezing Temp (°C)	Not applicable as no crystallization observed at the lower temperature limit of the test apparatus of -20°C
Initial Freezing Temp (°C)

 

Due to the nature of the sample crystallization was not observed. However flow restriction of the sample was observed at 6.4°C (run 1) and 6.5°C (run 2).

Description of key information

freezing point < -20°C (EU A.1)

Additional information

Melting/freezing point at 101 325 Pa < -20°C