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Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
january 2018 - february 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2018
Report date:
2018

Materials and methods

Test guidelineopen allclose all
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
Qualifier:
according to guideline
Guideline:
EPA OPPTS 830.7200 (Melting Point / Melting Range)
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Reference substance name:
Non-volatile extract of Ginger, obtained from the roots of Zingiber officinalis (Zingiberaceae) by supercritical CO2 extraction
IUPAC Name:
Non-volatile extract of Ginger, obtained from the roots of Zingiber officinalis (Zingiberaceae) by supercritical CO2 extraction
Test material form:
liquid: viscous

Results and discussion

Melting / freezing point
Key result
Remarks on result:
other: no melting / freezing point determined in test
Remarks:
glass transition temperature observed at -39.1ºC (234.0 K)

Applicant's summary and conclusion

Conclusions:
Ginger - Hot Flavor CO2 to-extract has no melting/freezing point in the testing range. There is a glass transition temperature at -39.1ºC.
Executive summary:

Ginger - Hot Flavor CO2 to-extract has no melting/freezing point in the range of testing. There is a glass transition temperature at -39.1ºC according to the guideline OECD 102, EC A.1 and OPPTS 830.7200

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