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EC number: 211-533-5 | CAS number: 659-40-5
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- July 2015
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study with acceptable restrictions
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Other quality assurance:
- ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
- Type of method:
- differential scanning calorimetry
- Specific details on test material used for the study:
- HEXAMIDINE BATCH 40686
- Key result
- Melting / freezing pt.:
- ca. 217 °C
- Decomposition:
- yes
- Decomp. temp.:
- > 292 °C
- Conclusions:
- Melting point by differential scanning calorimetry ca 217°C
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- April 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)
- GLP compliance:
- no
- Other quality assurance:
- ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
- Type of method:
- capillary method
- Specific details on test material used for the study:
- Hexamidine diisethionate Batch 41519
white powder
purity 99.8% - Key result
- Melting / freezing pt.:
- > 213.7 - < 220.9 °C
- Conclusions:
- The melting point is between 213.7 and 220.9°C
Referenceopen allclose all
mass loss = 0.2mg
at the end of the study the item is brown instead of white
Description of key information
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 217 °C
Additional information
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