Registration Dossier

Administrative data

Endpoint:
boiling 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 103 (Boiling Point)
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

Boiling point
Key result
Boiling pt.:
101.4 °C
Atm. press.:
101.3 kPa
Decomposition:
no

Applicant's summary and conclusion

Conclusions:
After correction using the Sydney Young equation, the initial boiling point of the substance was determined as 101.4 °C at 101.3 kPa (mean of 101.5 °C for the second determination and 101.3 °C for the third determination).