Registration Dossier
Registration Dossier
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EC number: 283-298-7 | CAS number: 84604-20-6 Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Silybum marianum, Compositae.
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 13 July 2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- Deviations:
- not specified
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- not specified
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- other: capillary method
- Key result
- Remarks on result:
- not determinable
- Remarks:
- no boiling point was observed up to 400 °C.
- Conclusions:
- For the determination of the boiling point, the capillary method is used. A small amount of the test item is heated in the electronic controlled sample block and the temperature around the sample is displayed. The sample is observed visually while raising the temperature. A phase transformation from liquid to vapour usually is deduced by the formation of bubbles. The test item is assessed visually for any possible changes in its appearance, consistency and colour. The initial temperature of boiling or other effects observed is registered with the corresponding heating temperature.
No boiling point was observed of Extract of Chardon marie without support up to 400 °C.
Reference
The test was carried out at 98.0 kPa atmospheric pressure. Using a linear heating rate of 0.5 °C/min the color of the test item was changed to brown, but no boiling point was observed up to 400 °C.
Description of key information
No boiling point was observed of Extract of Chardon marie without support up to 400 °C.
Key value for chemical safety assessment
Additional information
For the determination of the boiling point, the capillary method is used. A small amount of the test item is heated in the electronic controlled sample block and the temperature around the sample is displayed. The sample is observed visually while raising the temperature. A phase transformation from liquid to vapour usually is deduced by the formation of bubbles. The test item is assessed visually for any possible changes in its appearance, consistency and colour. The initial temperature of boiling or other effects observed is registered with the corresponding heating temperature.
No boiling point was observed of Extract of Chardon marie without support up to 400 °C.
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