Registration Dossier

Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
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)
Qualifier:
according to guideline
Guideline:
EPA OPPTS 830.7200 (Melting Point / Melting Range)
GLP compliance:
yes (incl. QA statement)
Type of method:
capillary method

Test material

Constituent 1
Reference substance name:
Soybean meal
EC Number:
269-648-1
EC Name:
Soybean meal
Cas Number:
68308-36-1
IUPAC Name:
Soybean meal

Results and discussion

Melting / freezing point
Key result
Atm. press.:
1 013 hPa
Decomposition:
yes
Decomp. temp.:
282 °C
Remarks on result:
other: the test item Soya Flour started to melt and to decom-pose (at 282.0 °C) before the last stage of the melting was reached

Applicant's summary and conclusion

Conclusions:
The determination of the melting point was performed by visual judgement using the capillary method.
In the preliminary tests a phase transition at 300 °C was obtained and the test item changed the colour from beige to black.
In the framework of the main test, the test item showed the first two stages of melting. The melting started at 282.0 °C (stage A). Stage B was reached at 285.2 °C. At the same time the test item changed the colour to black; test item decomposition is assumed (for details see Table 1).
In conclusion, the test item Soya Flour started to melt and to decom-pose (at 282.0 °C) before the last stage of the melting was reached.

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