Registration Dossier
Registration Dossier
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EC number: 291-063-5 | CAS number: 90320-37-9 Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Prunus amygdalus sativa, Rosaceae.
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- October 2016
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Remarks:
- The study was conducted according to an internationally recognised method, and under GLP. The test substance is adequately characterised. Therefore, full validation ap plies. Reliability 1.
Cross-reference
- Reason / purpose for cross-reference:
- reference to same study
- Remarks:
- 4.2
Reference
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- October 2016
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Remarks:
- The study was conducted according to an internationally recognised method, and under GLP. The substance is considered to be adequately characterised with its purity. Therefore full validation applies. Reliability 1.
- Reason / purpose for cross-reference:
- reference to same study
- Remarks:
- 4.3
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- no
- Principles of method if other than guideline:
- Not applicable
- GLP compliance:
- yes
- Type of method:
- differential scanning calorimetry
- Key result
- Atm. press.:
- >= 101 320 - <= 101 330 Pa
- Decomposition:
- yes
- Remarks:
- A black residue was observed after the experimentation, an overflowing of this residue was observed. No melting point of the test item was recorded.
- Remarks on result:
- other: No melting point was recorded, the test item overflowed and darkened.
- Conclusions:
- No melting point was recorded.
- Executive summary:
The melting point of the test substance was tested under GLP according to EU A1 and OECD 102, by differential scanning calorimetry. Three runs were performed under nitrogen atmosphere, and no melting point was recorded.
The test item overflowed and darkened sign of decomposition
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 017
- Report date:
- 2017
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- Principles of method if other than guideline:
- N/A
- GLP compliance:
- yes
- Type of method:
- differential scanning calorimetry
Test material
- Reference substance name:
- Almond, sweet, ext.
- EC Number:
- 291-063-5
- EC Name:
- Almond, sweet, ext.
- Cas Number:
- 90320-37-9
- IUPAC Name:
- Almond, sweet, ext.
- Test material form:
- solid: particulate/powder
- Details on test material:
- - Appearance: white powder
- Storage: in a dark place at room temperature
- Batch : 16 187
- Manufacturing date: July 5th 2016
- Expiry date: July 5th 2018
Constituent 1
Results and discussion
Boiling point
- Key result
- Atm. press.:
- >= 101 320 - <= 101 330 Pa
- Decomposition:
- yes
- Remarks:
- A black residue was observed after the experimentation, an overflowing of this residue was observed. No boiling point of the test item was recorded.
- Remarks on result:
- other: no boiling point was recorded
Applicant's summary and conclusion
- Conclusions:
- No boiling point was recorded
- Executive summary:
The determination of boiling point test was measured under GLP according to OECD 103 / EU A2 guideline, by differential scanning calorimetry method. Two samples of test substance were placed in crucible with pierced lid and were subjected to a thermal program from 25 -600 °C at 10 °C/min. Two determinations were performed.
No boiling temperature of the test item has been recorded.
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