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Diss Factsheets

Administrative data

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

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2020
Report date:
2020

Materials and methods

Test guidelineopen allclose all
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

Test material

Constituent 1
Chemical structure
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
Chemical structure
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

Melting / freezing point
Key result
Melting / freezing pt.:
< -20 °C

Any other information on results incl. tables

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).

Applicant's summary and conclusion

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).

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