Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 238-173-1 | CAS number: 14281-83-5
Boiling point
Administrative data
- Endpoint:
- boiling point
- Data waiving:
- study technically not feasible
- Justification for data waiving:
- the study does not need to be conducted because the substance is a solid which decomposes before boiling
- Justification for type of information:
- In a melting point study carried out with the test item according to OECD guideline 102, the substance decomposed upon heating at 248.0 °C ± 0.5 °C. Therefore, no boiling point is to observe.
Cross-reference
- Reason / purpose for cross-reference:
- reference to other study
Reference
- Melting / freezing point at 101 325 Pa:
- 248 °C
Bis(glycinato-N,O)zinc decomposes upon heating at 248.0 °C ± 0.5 °C.
The melting temperature of Bis(glycinato-N,O)zinc was determined by the common capillary method (metal block) in accordance with OECD 102, Version 27th July 1995. The test substance decomposed upon heating at 248.0 °C ± 0.5 °C
Data source
Materials and methods
Results and discussion
Applicant's summary and conclusion
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
