Registration Dossier
Registration Dossier
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EC number: - | CAS number: -
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- November 1-16, 2016
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 016
- Report date:
- 2016
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Type of method:
- capillary method
Test material
- Test material form:
- solid: flakes
Constituent 1
- Specific details on test material used for the study:
- SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: Mitsubishi-Kagaku Foods Corporation, 63281211
- Expiration date of the lot/batch: March 27, 2018
STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: < 15 degrees C
Results and discussion
Melting / freezing point
- Key result
- Melting / freezing pt.:
- 41.8 °C
Applicant's summary and conclusion
- Conclusions:
- The melting point of LMDT was 41.8 degrees C.
- Executive summary:
The melting point of LMDT was tested in an OECD Guideline 102 test. The melting point was found to be 41.8 degrees C.
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