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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
7 - 9 February 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
EPA OPPTS 830.7200 (Melting Point / Melting Range)
Deviations:
no
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
Qualifier:
according to
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
yes
Type of method:
method to determine freezing temperature
Specific details on test material used for the study:
- Batch No. of test material: R134-2
- Appearance: Tan-light brown opaque liquid
- Expiration date of the batch: 17 July 2018
- Storage condition of test material: Stored frozen at -80°C
- Stability under test conditions: Test substance was expected to be stable for the duration of testing
Key result
Melting / freezing pt.:
-0.4 °C
Conclusions:
The freezing point of the test item, Harpin-ab Fermentation Extract, was -0.4°C.

Description of key information

According to test methods OPPTS 830.7200, OECD 102 and EU method A.1, the freezing point of the test item, Harpin-ab Fermentation Extract, was -0.4°C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-0.4 °C

Additional information