Registration Dossier
Registration Dossier
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 202-401-8 | CAS number: 95-23-8
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2009
- Reliability:
- 1 (reliable without restriction)
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 009
- Report date:
- 2009
Materials and methods
Test guideline
- Qualifier:
- no guideline followed
- Deviations:
- not applicable
- Principles of method if other than guideline:
- Standard Operating Procedure AA-1020-2007
temperature range 25 - 300 °C 10 K/min
Aluminum pan with hole - GLP compliance:
- not specified
- Type of method:
- other: Differential Scanning Calorimetry
Test material
- Reference substance name:
- 5-amino-1,3-dihydro-2H-benzimidazol-2-one
- EC Number:
- 202-401-8
- EC Name:
- 5-amino-1,3-dihydro-2H-benzimidazol-2-one
- Cas Number:
- 95-23-8
- Molecular formula:
- C7H7N3O
- IUPAC Name:
- 5-amino-1,3-dihydro-2H-benzimidazol-2-one
Constituent 1
Results and discussion
Melting / freezing point
- Melting / freezing pt.:
- 246 °C
- Atm. press.:
- ca. 1 atm
- Decomp. temp.:
- > 427 °C
- Sublimation:
- no
Applicant's summary and conclusion
- Executive summary:
The melting point of the test item determined by DSC is 246 °C
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
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.
