Registration Dossier
Registration Dossier
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EC number: 947-952-1 | CAS number: -
Boiling point
Administrative data
- Endpoint:
- boiling 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:
- 2 018
- Report date:
- 2018
Materials and methods
Test guidelineopen allclose all
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- 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
- 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
Constituent 1
Results and discussion
Boiling point
- Key result
- Atm. press.:
- 1 013.25 hPa
- Decomposition:
- yes
- Remarks:
- (or reaction)
- Decomp. temp.:
- > 150 °C
- Remarks on result:
- other:
- Remarks:
- Result: No boiling temperature. Reaction and/or decomposition of the test item >150°C (> 423K) was observed.
Applicant's summary and conclusion
- Conclusions:
- Ginger - Hot flavor CO2-to extract has no boiling temperature/range as the substance decomposes or reacts with itself/air at temperatures >150ºC.
- Executive summary:
The test item Ginger - Hot flavor CO2-to extract has no boiling temperature/range as the substance decomposes or reacts with itself/air at temperatures >150ºC, according to guidelines EC A.2, OECD 103 & OPPTS 830.7220
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