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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
May 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
GLP compliance:
no
Type of method:
differential scanning calorimetry
Key result
Melting / freezing pt.:
57 °C

There is a broad feature with an extrapolated onset temperature is 57 °C and the peak temperature is 102 °C. The sharp peak with an onset temperature of 167 °C is likely to be due to the boiling point of ethanolamine.

Conclusions:
The onset of melting for N,N’-bis(carboxymethyl)glycine, compound with 2-aminoethanol (1:3) is 57°C. The complete melting of the substance, termed peak temperature, occurred at 167°C.
Executive summary:

The melting point of N,N’-bis(carboxymethyl)glycine, compound with 2-aminoethanol (1:3) was determined in an experiment performed to OECD Guideline 102 (Melting point / Melting Range) using the differential scanning calorimetry (DSC) method. An onset temperature and peak temperature of 57°C and 167°C, respectively, was determined for the registered substance. Onset of melting was selected as the key value to satisfy the endpoint for melting point.

Description of key information

The onset of melting and the peak melting temperature for N,N’-bis(carboxymethyl)glycine, compound with 2-aminoethanol (1:3) was determined to be 57°C and 167°C, respectively, based on OECD Guideline 102 (Melting point / Melting Range).

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
57 °C

Additional information