Myristica fragrans, ext.

Boiling point

Administrative data

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

July 12, 2010/July 28, 2010

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

other: Study conducted in compliance with agreed protocols, with no or minor deviations from standard test guidelines and/or minor methodological deficiencies, which do not affect the quality of the relevant results.

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2010

Report date:

2010

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

GLP compliance:

no

Type of method:

differential scanning calorimetry

Test material

Test material information

Constituent 1

Reference substance name:

Nutmeg Oil - Myristica fragrance oil

IUPAC Name:

Nutmeg Oil - Myristica fragrance oil

Details on test material:

Identification: Nutmeg Oil - Myristica fragrance oil
Batch Number: 577144
Purity: 100%
Expiry Date: February 17, 2013
Storage Conditions: At room temperature at about 20 °C

Results and discussion

Boiling point

Boiling pt.:

167.7 °C

Atm. press.:

99.2 kPa

Decomposition:

no

Any other information on results incl. tables

The determination of the boiling point / boiling range of the test item was performed according to the EEC Directive 92/69 and Council Regulation (EC) No. 440/2008, A.2 “Boiling temperature" and to the OECD Guideline No. 103: "Boiling point", adopted July 27, 1995.

 

 

Preliminary Test              

The DSC-curve of the preliminary test (heating rate of 20 °C/min from 25 °C to 400 °C) is shown in attached Figure1. An endothermic heat effect was observed at about 172.0 °C. After the experiment, the sample had lost 98.9% of its mass and a small amount of a brownish residue remained in the sample cup.

 

 

  Main Tests

In order to determine the boiling point more precisely, further DSC-runs were recorded between 100 °C and 250 °C with a heating rate of 10 °C/min. During these runs, the boiling point was determined to be 167.5 °C and 168.0 °C. The samples lost 91.7% and 87.1% of their mass, respectively. After the measurements a small amount of a brownish residue remained in the sample cup. The DSC curve of the first main test is given in attached Figure2. The results of the thermal analysis are summarized in Table 1.

Table1       Determination of the Boiling Point of Nutmeg Oil - Myristica fragrance oil (Summary)

	Heating Range [°C]	Heating Rate [°C/min]	Boiling Point [°C]	Boiling Point [K]
Preliminary Test	25 - 400	20	172.0	445.2
1^stMain Test	100 - 250	10	167.5	440.7
2^ndMain Test	100 - 250	10	168.0	441.2
Mean of boiling point:			167.7	440.9

 

The mean boiling point was calculated from the bold values (onset point of the endothermic reaction).

 

The tabulated values represent rounded results obtained by calculation using the exact raw data.

 

Applicant's summary and conclusion

Conclusions:

The boiling point of Nutmeg Oil - Myristica fragrance oil was determined to be 167.7 °C, which is equal to 440.9 K.
The estimated accuracy is ± 0.5 K.

The atmospheric pressure during the boiling point measurements was 99.2 kPa.

Executive summary:

The boiling point of Nutmeg Oil - Myristica fragrance oil was determined to be

 

                                                                 167.7 °C,

which is equal to                                        440.9 K.

 

The estimated accuracy is ± 0.5 K.

 

This result was obtained using Differential Scanning Calorimetry (Thermal Analysis) method.

 

The atmospheric pressure during the measurements was 99.2 kPa.