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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
17 March to 18 April 2017
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
The study was conducted according to an internationally recognized method, and under GLP. No deviation was reported. Test substance is adequately specified with purity. Therefore full validation applies.
according to guideline
OECD Guideline 102 (Melting point / Melting Range)
according to guideline
EU Method A.1 (Melting / Freezing Temperature)
GLP compliance:
yes (incl. QA statement)
UK GLP compliance programme (inspected on 05 July 2016 / signed on 28 October 2016)
Type of method:
method to determine freezing temperature
Key result
Melting / freezing pt.:
< -20 °C

As no plateau in the time-temperature curve could be seen, the freezing temperature was determined visually.

Observations: The test item did not freeze during cooling, no change in viscosity during cooling.

Freezing temperature: < -20 °C (<253 K).

Executive summary:

The freezing point of the test substance was determined under GLP according to OECD 102 / EU A1 guideline, using the method for the determination of crystallizing point. The determination was carried out in duplicate.

The test item did not freeze during cooling, no change in viscosity during cooling. Freezing temperature was < -20 °C (<253 K) in both determinations.

The freezing temperature of the test substance has been determined to be less than -20 °C (< 253 K).

Description of key information

Freezing point < -20 °C.

No further testing required.

Key value for chemical safety assessment

Additional information

A fully reliable experimental study, conducted according to a recognized OECD/EC method and under GLP, is available. It is considered as a key study. As no crystallisation was observed down to -20°C, the result is expressed as a limit value, and cannot be retained as key data.