Registration Dossier
Registration Dossier
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The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.
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EC number: 926-195-0 | CAS number: 1176284-65-3
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2014
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- guideline study with acceptable restrictions
- Justification for type of information:
- Guideline method conducted in a reliable laboratory within the spirit of GLP, but without CLP certification.
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Principles of method if other than guideline:
- Differential scanning calorimetry was the methodology used.
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Melting / freezing pt.:
- < -60 °C
- Atm. press.:
- 101.3 kPa
- Remarks on result:
- other:
- Remarks:
- assume standard atmospheric pressure
- Conclusions:
- The melting point of the substance is less than -60 °C.
Reference
The melting point of ZWA 5496 was found to be <-60 oC
Description of key information
The freezing point is <-60 oC
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -60 °C
Additional information
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.
