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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
17 September - 14 November 2001
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: Guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
- EEC Directive 92/69 Method A1 (1992)
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
GLP compliance:
yes (incl. QA statement)
Type of method:
method to determine freezing temperature
Melting / freezing pt.:
< 50.5 °C
Remarks on result:
other: Test substance partially frozen at -50.5 degree C, but temperature did not remain constant

- Assay 1: No freezing point was determined. The test substance was too viscous and hardened, stirring could not be performed below - 15.8 degree C (at 97.1 kPa)

- Assay 2 (without stirring): No freezing point was determined. The test substance was partially frozen at -50.5 degree C, but temperature did not remain constant.

Conclusions:
No freezing point could be determined for the test substance under the current experimental conditions (freezing point < -50.5 °C ).
Executive summary:

A GLP study was conducted according to OECD Guideline No. 102 and EC Method A1 to determine the freezing point of 2,2-bis(chloromethyl)trimethylene bis(bis(2-chloroethyl)phosphate). This study is classified as valid without restrictions and satisfies the guideline requirements.

In a first assay stirring of the test substance was not possible below -15.8 degrees C. In a second assay (without stirring) the temperature at which the test substance was partially frozen, did not remain constant. Under the experimental conditions of this test no freezing point could be determined.

Description of key information

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-50.5 °C

Additional information