Reaction product of o-cresol and camphene, obtained by addition, hydrogenation and distillation

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

28 Jun - 19 Jul 2017

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Reason / purpose for cross-reference:

reference to same study

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Qualifier:

according to guideline

Guideline:

EPA OPPTS 830.7220 (Boiling Point / Boiling Range)

GLP compliance:

no

Type of method:

differential scanning calorimetry

Key result

Boiling pt.:

325.9 °C

Atm. press.:

1 013 hPa

Decomposition:

no

Results

In the temperature range of -40 to -30 °C, a small endothermic effect (melting) was observed. Between approx. 190 - 340 °C a second endothermic effect (boiling) could be detected. No further thermal effects were observed up to the test end temperature of 500 °C.

 

Results of the DSC-measurements

No.	Sample weight / mg	Onset of Effect / °C	Range of effect / °C	Weight loss / mg	Atmospheric pressure / hPa
PN13684	13.28	-38.10 324.88	-40 to -30 (endo) 190 - 340 (endo)	13.24	985.4
PN13685	10.57	-36.56 324.13	-40 to -30 (endo) 210 - 340 (endo)	10.53	985.4

 

During the cooling phase, no thermal effects were observed, which can be assigned to the freezing of the test item. During the heating phase a small endothermic effect was observed in the temperature range of -40 to -30 °C, which can be assigned to the melting of the test item.

The test item showed a second endothermic signal in the temperature range of approx. 190 - 340 °C that can be assigned to the boiling of the test item.

For the correction of the boiling temperature to standard pressure the test item was assigned to chemical group 2 (e.g. Ketone). A correction value φ = 5.2 was used for the temperature of 320 - 330 °C.

The lowest measured onset temperature is corrected to the standard pressure to be 325.52 °C and the highest onset temperature to be 326.27 °C. As the corrected onset temperatures in both tests deviate less than 0.5 K from their mean value of 325.90 °C, the test item has a boiling point of 325.9 °C.

No further thermal effects were observed up to the maximum test temperature of 500 °C.

 

 

Final Results

The test item has a boiling point of 325.9 °C corrected to normal atmospheric pressure (1013 hPa) as determined by differential scanning calorimetry according to Regulation EC No. 440/2008 Method A.2. and OECD Test Guideline 103 (1995).

Conclusions:

A boiling point of 325.9 °C (at 1013 hPa) was determined for the test substance according to EU Method A.2

Description of key information

Boiling point: 325.9 °C at 1013 hPa (EU Method A.2, differential scanning calorimetry)

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

325.9 °C

Additional information

The boiling point has been corrected to normal pressure (1013.25 hPa) using the H.N. Hass and R.F. Newton equation.