[No public or meaningful name is available]

Melting point / freezing point

Administrative data

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

study well documented, meets generally accepted scientific principles, acceptable for assessment

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Qualifier:

no guideline followed

Principles of method if other than guideline:

A method comparable to the pour point (foreseen by OECD Guideline 102) was used to measure the melting point of the substance.
The main difference is that the starting temperature was lower than the melting point and then gradually increased until melting was observed. The measurement procedure is reported in section “Any other information on materials and methods incl. tables”.

GLP compliance:

no

Type of method:

other: similar to Pour Point

Test material

Test material information

Constituent 1

Reference substance name:

Fatty acids, vegetable-oil, polymd., esters with 1,2-hexadecanediol

Cas Number:

68910-99-6

Molecular formula:

Not applicable (i.e., UVCB substance)

IUPAC Name:

Fatty acids, vegetable-oil, polymd., esters with 1,2-hexadecanediol

Results and discussion

Melting / freezing point

Key result

Melting / freezing pt.:

30 °C

Atm. press.:

ca. 1 013 hPa

Remarks on result:

other: Atmospheric pressure was not measured. Based on method, normal conditios (ca. 1013 hPa) can be assumed.

Any other information on results incl. tables

Melting point I: 30.5 °C

Melting point II: 29.5 °C

Average Melting point: 30.0 °C