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Boiling point

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Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2020-05-11
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
Version / remarks:
2008
Deviations:
no
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
Version / remarks:
1995
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Type of method:
differential scanning calorimetry
Key result
Boiling pt.:
>= 351.6 - <= 355.9 °C
Atm. press.:
1 013 hPa
Decomposition:
no

In the temperature range of 90 to 100 °C a first endothermic effect could be observed. A second endothermic effect was detected in the temperature range of 320 to 390 °C. No further thermic effects could be observed up to the maximum temperature of 500 °C.


Results of the DSC-measurements






























No.



Sample weight / mg



Onset of Effect / °C



Range of effect / °C



Weight loss / mg



Atmospheric pressure / hPa



PN19667



10.05



92.70
354.82



90 – 100 (endo)
320 – 390 (endo)



10.05



991.9



PN19668



10.23



92.90
350.52



90 – 100 (endo)
320 – 390 (endo)



10.23



991.9



The test item showed a second endothermic signal in the temperature range of 320 – 390 °C, which could be assigned to the boiling of the test item.


For the correction of the boiling temperature to standard pressure the test item was assigned to chemical group 3 (e.g. Amines). A correction value φ = 5.55 was used for the temperature range from 350 °C to 360 °C.


The lowest measured onset temperature is corrected to the standard pressure to be 351.56 °C and the highest onset temperature to be 355.86 °C. As the corrected onset temperatures in both tests deviate by more than 0.5 K from their mean value of 353.71 °C, the test item has a boiling range from 351.6 °C to 355.9 °C.


No further thermal effects were observed up to the test end temperature of 500 °C

Conclusions:
The corrected boiling range of the test item was determined to be from 351.6 °C to 355.9 °C at 1013 hPa.
Executive summary:

The boiling point of the test item was determined by Differential Scanning Calorimetry according to Regulation (EC) No 440/2008 Method A.2. and OECD Test Guideline 103 (1995). In the DSC measurement the first endothermic effect could be observed in the temperature range of 90 – 100 °C, which was followed by second endothermic effect in the temperature range of 320 – 390 °C. The second endothermic effect is assigned to the boiling point. The boiling point was corrected to standard pressure. The lowest measured onset temperature is corrected to the standard pressure to be 351.56 °C and the highest onset temperature to be 355.86 °C. As the corrected onset temperatures in both tests deviate by more than 0.5 K from their mean value of 353.71 °C, the test item has a boiling range from 351.6 °C to 355.9 °C.

Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Principles of method if other than guideline:
The substance’s property is described in a reliable source. No details on the method used for determination are provided.
GLP compliance:
not specified
Type of method:
other: not specified
Key result
Boiling pt.:
385 °C
Remarks on result:
other: No further information provided
Conclusions:
The boiling point was 385 °C as described in a reliable data collection.

Description of key information

The corrected boiling range of the test item was determined to be from 351.6 °C to 355.9 °C at 1013 hPa (reference 4.3-2).

Key value for chemical safety assessment

Additional information

The boiling point of the test item was determined by Differential Scanning Calorimetry according to Regulation (EC) No 440/2008 Method A.2. and OECD Test Guideline 103 (1995). In the DSC measurement the first endothermic effect could be observed in the temperature range of 90 – 100 °C, which was followed by second endothermic effect in the temperature range of 320 – 390 °C. The second endothermic effect is assigned to the boiling point. The boiling point was corrected to standard pressure. The lowest measured onset temperature is corrected to the standard pressure to be 351.56 °C and the highest onset temperature to be 355.86 °C. As the corrected onset temperatures in both tests deviate by more than 0.5 K from their mean value of 353.71 °C, the test item has a boiling range from 351.6 °C to 355.9 °C.


As supporting information the boiling point was described as 385 °C in a reliable data collection (reference 4.3-1).