Pyrolytic sugar

Appearance / physical state / colour

Administrative data

Endpoint:

appearance / physical state / colour

Type of information:

experimental study

Adequacy of study:

key study

Study period:

Oct 2020

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Cross-reference

Reason / purpose for cross-reference:

reference to same study

Remarks:

observations made in guideline study

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

Oct 2020

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

July 1995

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Version / remarks:

May 2008

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Key result

Melting / freezing pt.:

< -20 °C

No additional test was conducted as in the pre-test the test substance was still unfrozen and liquid at -20°C.

Pre-test result:

-80°C: Solid

-19.8°C: Unfrozen as the surface was still sticking

3.8°C: Liquid, test item stuck on the wire.

According to Annex VII, column 2 if the EU Regulation1907/2006 (Reach) the determination of the melting- / freezing point does not need to be conducted below a lower limit of - 20 °C.

Therefore, no additional test was conducted and the freezing / and or melting point is stated as:

< - 20 °C (< 253.15 K).

Conclusions:

The melting point of pyrolytic sugar was found to be <-20°C (<253.15K)

Executive summary:

The aim of the study was to determine the melting point of the test item by differential scanning calorimetry, in correspondance with OECD guideline 102. First a pre-test has been conducted. In the pre-test it was shown that the test item was frozen at -80°C.

Therefore, in accordance to Annex VII, column 2 if the EU Regulation1907/2006 (Reach) no further determination of the melting- / freezing point was conducted since the melting point will be below - 20 °C.

Therefore, no additional test was conducted and the freezing / and or melting point is stated as: < -20°C (< 253.15K).

Materials and methods

Principles of method if other than guideline:

Observations from melting point study

GLP compliance:

yes

Test material

Test material information

Constituent 1

Reference substance name:

1,6-anhydro-β-D-glucose

EC Number:

207-855-0

EC Name:

1,6-anhydro-β-D-glucose

Cas Number:

498-07-7

Molecular formula:

C6H10O5

IUPAC Name:

(1R,2S,3S,4R,5R)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol

Constituent 2

Reference substance name:

Glycollaldehyde

EC Number:

205-484-9

EC Name:

Glycollaldehyde

Cas Number:

141-46-8

Molecular formula:

C2H4O2

IUPAC Name:

2-hydroxyacetaldehyde

Constituent 3

Reference substance name:

Organic acids

IUPAC Name:

Organic acids

Constituent 4

Reference substance name:

Ketones

IUPAC Name:

Ketones

Constituent 5

Reference substance name:

Phenols

IUPAC Name:

Phenols

Constituent 6

Reference substance name:

Water

EC Number:

231-791-2

EC Name:

Water

Cas Number:

7732-18-5

Molecular formula:

H2O

IUPAC Name:

water

Constituent 7

Reference substance name:

Oligomers of sugars and anhydrosugars

IUPAC Name:

Oligomers of sugars and anhydrosugars

Test material form:

liquid: viscous

Results and discussion

Physical state at 20°C and 1013 hPa:

liquid

Form / colour / odour

Key result

Form:

liquid: viscous

Remarks:

highly viscous

Colour:

brown/black

Substance type:

organic

Applicant's summary and conclusion

Conclusions:

The test item is a brown/black highly viscous liquid made from wood pyrolysis.