Reaction products of stearic acid with 2-aminoethanol, maleic anhydride and sodium sulphite

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2017-07-10 / 2018-03-26

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

Reason / purpose for cross-reference:

reference to same study

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

Key result

Atm. press.:

1 013.25 hPa

Decomposition:

yes

Decomp. temp.:

> 225 °C

Remarks on result:

not determinable

Preliminary Test

Starting at 275°C, the weight of the sample decreased significantly. At 333°C, the sample weight had decreased by 25%. After the experiment, a black molten residue remained in the sample container (original colour: off-white). The change of the colour indicated reaction and/or decomposition of the test item.

Main Study

An endothermic peak was observed between 50°C and 125°C in Experiment 1. Based on the weight loss observed during the preliminary test between 50°C and 125°C the endothermic effect was most likely due to evaporation of volatile components. An endothermic peak was observed between 225°C and 300°C. The endothermic effect was most likely obtained due to melting or reaction and/or decomposition of the test item. After the experiment, a black/brown molten residue remained in the sample container.

To investigate the endothermic peak between 50°C and 125°C, a repeated heating cycle was applied in Experiment 2. With the first heating no changes were observed compared with Experiment 1. During cooling, exothermic peaks between 50°C and 80°C were found (results are archived in the raw data). Based on the results found in the preliminary test, the reason for these effects is unknown. With the second heating, an endothermic peak was observed between 50°C and 100°C. The reason for this effect was unknown. The reason for the exothermic effect observed between 150°C and 175°C is unknown. After the experiment, a dark brown molten residue remained in the sample container.

In order to investigate endothermic peaks between 50°C and 125°C and between 225°C and 300°C, Experiment 3 was stopped directly after the first endothermic peak and Experiment 4 was stopped before the second endothermic peak. After Experiment 3, the sample appeared to have been unchanged, i.e. no melting of the test item was observed. This endothermic peak is most likely due to evaporation of volatile components. After Experiment 4, a brownish coagulated residue remained in the sample container, indicating that the test item reacted and/or decomposed before melting.

Conclusions:

The test item has no measurable boiling temperature.

Executive summary:

The boiling temperature of the test item was investigated by DSC according to OECD Guideline 103 and EU Method A.2. Reaction and/or decomposition of the test item was observed during DSC experiments at temperatures of > 225°C (> 498K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no measurable boiling temperature.

Description of key information

The boiling temperature of the test item was investigated by DSC according to OECD Guideline 103 and EU Method A.2. Reaction and/or decomposition of the test item was observed during DSC experiments at temperatures of > 225°C (> 498K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no measurable boiling temperature.

Additional information

One reliable experimental study is available and is selected as key study (Charles River, 2018). It was performed according to OECD Guideline 103 and EU Method A.2, and under GLP conditions.