Castor Oil, reaction product with Soybean Oil

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2015-02-27 till 2015-07-22

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

other: OECD Guidelines for Testing of Chemicals, Section 1 – Physical-Chemical Properties No: 113 “Screening Test for Thermal Stability and Stability in Air ” (adopted, 12th May 1981).

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential thermal analysis

Remarks on result:

not determinable

Up to the decomposition of the substance no boiling point could be observed.

Conclusions:

Up to the decomposition of the substance no boiling point could be observed.

Executive summary:

The boiling point of the substance was determined according OECD Guidelines for Testing of Chemicals, Section 1 – Physical-Chemical Properties No: 113 “Screening Test for Thermal Stability and Stability in Air ” (1981).

By means of Differential Thermal Analysis (DTA) / Differential Scanning Calorimetry (DSC): The sample was weighed in a crucible made of aluminium with perforated lid and placed in a DTA/DSC-system. The sample was cooled down in a DTA/DSC-system to -100 °C, hold for 3 minutes and then heated up to 450 °C (heating rate 5 K/min).

In comparison with an inert sample (empty crucible) the temperature difference and the heat effect is recorded. Any thermal effect corresponds to a baseline deviation.

Up to the decomposition of the substance no boiling point could be observed.

Description of key information

Up to the decomposition of the substance no boiling point could be observed.