Registration Dossier

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
Report date:
2018

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
GLP compliance:
yes (incl. QA statement)
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Reference substance name:
Whey, lactose-low
EC Number:
295-893-9
EC Name:
Whey, lactose-low
Cas Number:
92129-93-6
IUPAC Name:
Whey, lactose-low

Results and discussion

Melting / freezing point
Key result
Melting / freezing pt.:
-8.3 °C
Atm. press.:
980 hPa
Decomposition:
no

Applicant's summary and conclusion

Conclusions:
The melting point of the substance was determined as -8.3 °C.