Carrot, ext.

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

From 09 to 10 August 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 substance is considered to be adequately characterised. Therefore full validation applies.

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

1995

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Version / remarks:

2008

Deviations:

no

Principles of method if other than guideline:

Not applicable

GLP compliance:

yes (incl. QA statement)

Remarks:

Date of inspection 13 and 14 October 2014/signed on 8 April 2015

Type of method:

method to determine freezing temperature

Key result

Melting / freezing pt.:

< -20 °C

Decomposition:

no

Pre-Test

The test item was filled into glass vessels and stored at a nominal temperature of - 80, – 20 and 5 °C.

Table 4.2/1.-Values Pre-Test

Room Temperature	3.4 °C	-20.0 °C	-80 °C
liquid	liquid	liquid	solid

 

After storage for one day at – 20 °C, the test item was still liquid and no main test was performed.

Conclusions:

The freezing point of test item was stated as < - 20 °C (< 253.15 K).

Executive summary:

The freezing point of the test item was determined under GLP according to EU Method A.1 and OECD 102.

 

In a pre-test, the test item was still liquid at - 20 °C. According to Regulation (EC) No 1907/2006 (REACH) annex VII, column 2 of section 7.2, the determination of the melting / freezing point does not need to be conducted below a lower limit of - 20 °C. Therefore, no additional test was conducted and the freezing point is stated as < - 20 °C (< 253.15 K).

Description of key information

The freezing point is stated as: < - 20 °C (< 253.15 K)

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.

After storage for one day at – 20 °C, the test item was still liquid.According to REACH annex VII, column 2 of section 7.2, the determination of the melting- / freezing point does not need to be conducted below a lower limit of - 20 °C. Therefore, the result is expressed as a limit value and cannot be retained as key data for purpose of CSA.