Registration Dossier
Registration Dossier
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EC number: 695-930-2 | CAS number: 13676-53-4
Appearance / physical state / colour
Administrative data
Link to relevant study record(s)
- Endpoint:
- appearance / physical state / colour
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2017-03-27 to 2017-05-04
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: accepted laboratory method
- Reason / purpose for cross-reference:
- reference to same study
- Qualifier:
- according to guideline
- Guideline:
- other: OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- adopted 27 JUly, 1995
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Physical state at 20°C and 1013 hPa:
- solid
- Key result
- Form:
- solid: particulate/powder
- Colour:
- beige
- Odour:
- odourless
- Substance type:
- organic
- Conclusions:
- m-Xylylenebismaleimide is described as solid beige odourless powder at 20°C and 1013 hPa (visual assessment during tests on physicochemical properties).
Reference
Description of key information
- visual assessment during OECD 102 guideline study, the test item is a beige, odourless powder at 20°C and 1013 hPa.
Key value for chemical safety assessment
- Physical state at 20°C and 1013 hPa:
- solid
Additional information
m-Xylylenebismaleimide is described as solid beige odourless powder at 20°C and 1013 hPa (visual assessment during tests on physicochemical properties).
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
