Registration Dossier
Registration Dossier
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EC number: 949-975-2 | CAS number: -
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 013
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- not specified
- Type of method:
- capillary method
Test material
- Reference substance name:
- Protein hydrolyzates, vegetable
- EC Number:
- 309-353-8
- EC Name:
- Protein hydrolyzates, vegetable
- Cas Number:
- 100209-45-8
- IUPAC Name:
- Protein hydrolyzate, vegetable
- Details on test material:
- As the substance is a UVCB, there is not a IUPAC name assigned / 100209-45-8 / 309-353-8
Constituent 1
Results and discussion
Melting / freezing point
- Key result
- Melting / freezing pt.:
- ca. 241.2 °C
Applicant's summary and conclusion
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.
