Registration Dossier
Registration Dossier
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EC number: 934-405-7 | CAS number: -
Flash point
Administrative data
- Endpoint:
- flash point, other
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 02/05/2015
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 015
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.9 (Flash-Point)
- Deviations:
- no
- GLP compliance:
- yes
- Type of method:
- closed cup
- Flash point apparatus:
- Pensky-Martens apparatus
Test material
- Test material form:
- solid: particulate/powder
Constituent 1
- Specific details on test material used for the study:
- SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material:040802#
TREATMENT OF TEST MATERIAL PRIOR TO TESTING
- Treatment of test material prior to testing:66.001g of X330 weighed and 500 ml of HPLC grade water added prior to testing
FORM AS APPLIED IN THE TEST (if different from that of starting material): liquid
Results and discussion
Flash point
- Key result
- Atm. press.:
- 100.7 kPa
- Remarks on result:
- no flash point up to 100°C
Any other information on results incl. tables
Temperature range from 20 -100°C. Due to the sample boiling higher test temperatures could not be attained and therefore testing was terminated.
Comment:
Sample extinguished flame at approximately 75°C before bubbling rapidly at approximately 95°C.
Applicant's summary and conclusion
- Interpretation of results:
- GHS criteria not met
- Conclusions:
- No flash to boiling
- Executive summary:
The flash point temperature was determined using the closed cup method with a Pensky-Martens apparatus, according to the EU A.9 test guideline. The temperature ranges from 20 to 100°C at 100.7 kPa barometric pressure. The test was stopped because the boiling temperature of the substance was higher than the test temperature.
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