Pepper (Piper), P. nigrum, ext.

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

7 Mars to 29 Mars 2016

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Justification for type of information:

The study was conducted according to an internationally recognised method, and under GLP. The test substance is adequately characterised. Therefore full validation applies.

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Remarks:

inspected on 13 and 14 October 2014 / signed on 08 April 2015

Type of method:

method according to Siwoloboff

Key result

Boiling pt.:

ca. 196 °C

Atm. press.:

ca. 101 325 Pa

Observations and measured values are presented in the following table.

Table 4.3/1-Results

Determination	Boiling Point	Atmospheric Pressure
First determination	195.7 °C (468.9 K)	99120 Pa
Second determination	194.5 °C (467.7 K)	99161 Pa

Table 4.3/2.-Observations

Observation	First determination	Second determination
Boiling chain/ heating switched off	204.5 °C / 207.0°C	198.0 °C / 198.8°C
After cooling down	The tinge of yellow was more intense

Corrected values following Sidney-Young: to calculate the boiling temperature at standard pressure (101.325kPa)

Table 4.3/3.-Corrected values to the standard presure 101.325kPa

	Boiling point	Pressure in Pa	Corrected Boling point
First determination	195.7 °C (468.9 K)	99120 Pa	196.6 °C (469.8 K)
Second determination	194.5 °C (467.7 K)	99161 Pa	195.4 °C (468.5 K)
Mean			196.0 °C (469.1 K)

Mean ± standard deviation (after correction following Sydney Young) = 196.0 ± 0.9 °C (469.1 ± 0.9 K) at standard pressure (101.325 kPa).

Conclusions:

The initial boiling point of the test item was determined as 196.0 ± 0.9,corrected to standard pressure (101.325 kPa).

Executive summary:

The initial boiling point of the test item was measured under GLP according to OECD 103 / EU A2 guideline, by Siwoloboffb.

The test item was filled into a sample tube.

The sample tube was then set into the aluminium block at 180.0 °C (first determination) and at 180.1 °C (second determination). For the increase of the temperature, a temperature gradient of 1 °C /min was maintained.When bubbles rose constantly on the capillary, heating was turned down, and, cooling slowly. The moment at which the chain of bubbles broke was recorded (with its atmospheric pressure) as boiling point.

The determination was performed in duplicate with fresh samples.

Any change was observed after testing.

Description of key information

The initial boiling point of the test item was determined with 196.0 ± 0.9,corrected to standard pressure (101.325 kPa).

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

196 °C

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.

The initial boiling point of the test item was measured by Siwoloboffb.The test item was filled into a sample tube. The sample tube was then set into the aluminium block at 180.0 °C (first determination) and at 180.1 °C (second determination). For the increase of the temperature, a temperature gradient of 1 °C /min was maintained.When bubbles rose constantly on the capillary, heating was turned down, and, cooling slowly. The moment at which the chain of bubbles broke was recorded (with its atmospheric pressure) as boiling point

The determination was performed in duplicate.

Any change was observed after testing.