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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
GLP compliance:
yes (incl. QA statement)
Type of method:
other: Differential Scanning Calorimetry (DSC) and Capillary Method
Specific details on test material used for the study:
Batch: 2018060002
pH: 7.60
moisture content: 30.29%
Boiling pt.:
>= 40 - <= 390 °C
Atm. press.:
>= 1 004.2 - <= 1 012.5 hPa
Conclusions:
The test item RICOIL EN has an overall boiling range of 40 – 390 °C at atmospheric pressure (1004.2 – 1012.5 hPa) as determined by Differential Scanning Calorimetry (DSC) and Capillary Method according to Regulation EC No 440/2008 Method A.2. and OECD Test Guideline 103 (1995).
Executive summary:

The test item RICOIL EN has an overall boiling range of 40 – 390 °C at atmospheric pressure (1004.2 – 1012.5 hPa) as determined by Differential Scanning Calorimetry (DSC) and Capillary Method according to Regulation EC No 440/2008 Method A.2. and OECD Test Guideline 103 (1995).

Description of key information

The test item RICOIL EN has an overall boiling range of 40 – 390 °C at atmospheric pressure (1004.2 – 1012.5 hPa) as determined by Differential Scanning Calorimetry (DSC) and Capillary Method according to Regulation EC No 440/2008 Method A.2. and OECD Test Guideline 103 (1995).

Key value for chemical safety assessment

Additional information