Phosphocreatine, sodium salt

Boiling point

Administrative data

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

27 June - 26 July 2017

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2017

Report date:

2017

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Deviations:

no

Test guideline 3

Qualifier:

according to guideline

Guideline:

EPA OPPTS 830.7220 (Boiling Point / Boiling Range)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Test material

Test material information

Constituent 1

Reference substance name:

Phosphocreatine, sodium salt

EC Number:

213-074-6

EC Name:

Phosphocreatine, sodium salt

Cas Number:

922-32-7

Molecular formula:

C4H8N3O5P.2Na

IUPAC Name:

sodium [carbamimidoyl(methyl)amino](phosphono)acetate

impurity 1

Reference substance name:

Water

EC Number:

231-791-2

EC Name:

Water

Cas Number:

7732-18-5

Molecular formula:

H2O

IUPAC Name:

Oxidane

Test material form:

solid: crystalline

Details on test material:

Batch No: 1413900

Results and discussion

Boiling point

Key result

Atm. press.:

>= 996 - <= 997 hPa

Decomposition:

yes

Decomp. temp.:

ca. 100 °C

Remarks on result:

other: Boiling of the test item was not observed below the temperature of decomposition, therefore the test item has no boiling temperature.

Any other information on results incl. tables

In the temperature range of 90 °C – 145 °C, an endothermic effect was observed. This endothermic effect was directly followed by an exothermic effect in the temperature range of 145 °C – 170 °C, with an average decomposition energy of -100 J/g. A second and third endothermic effect were observed in the temperature range of 190 - 230 °C and 260 - 320 °C. No further thermal effects were observed up to the test end temperature of 500 °C.

No.	Sample weight (mg)	Onset of effect (°C)	Range of effect (°C)	Weight loss (mg)	Atmospheric pressure (hPa)
1	13.66	90 145 190 260	90 - 145 (endo) 145 - 170 (exo) 190 - 230 (endo) 260 - 320 (endo)	4.63	997.0
2	14.42	90 145 190 270	90 - 145 (endo) 145 - 170 (exo) 190 - 230 (endo) 270 - 310 (endo)	4.91	996.3

Since the endothermic effect in the temperature range of 90 – 145 °C was not observed in the DSC measurements in closed crucibles for the determination of the thermal stability (see 4.19), it can be stated, that the endothermic effect cannot be assigned to the melting of the test item. Due to this result, the test item has no boiling point up to its decomposition starting at a temperature

of approx. 100 °C.

Applicant's summary and conclusion

Conclusions:

The test item Phosphocreatine, sodium salt (CAS no. 922-32-7) has no boiling point up to its decomposition starting at a temperature of approx. 100 °C at atmospheric pressure (996 –997 hPa) as determined by differential scanning calorimetry according to Regulation EC No. 440/2008 Method A.2. and OECD Test Guideline 103 (1995).

Executive summary:

The test item Phosphocreatine, sodium salt (CAS no. 922 -32 -7) has no boiling point up to its decomposition starting at a temperature of approx. 100 °C at atmospheric pressure (996 –997 hPa) as determined by differential scanning calorimetry according to Regulation EC No. 440/2008 Method A.2. and OECD Test Guideline 103 (1995).