Registration Dossier

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:
2016
Report Date:
2016

Materials and methods

Test guideline
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
GLP compliance:
no
Type of method:
capillary method

Test material

Reference
Name:
Unnamed
Type:
Constituent
Test material form:
solid: flakes
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.