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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
10 August 2020
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
other: NCS protocole
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Version / remarks:
No 440/2008 of 30. May 2008
Deviations:
no
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
1995
Deviations:
no
Principles of method if other than guideline:
Visual observation of physical state at different temperatures.
GLP compliance:
yes (incl. QA statement)
Remarks:
Inspection date : 15-16 November 2017 ; Certificate date : 15 May 2018
Type of method:
other: visual observation
Key result
Melting / freezing pt.:
< -20 °C
Atm. press.:
999.7 mBar
Decomposition:
no
Sublimation:
no
Remarks on result:
other: Essential oil of Citrus sinensis (Rutaceae) peel, terpene-free is a yellow clear liquid at 20 degrees Celsius and a liquid after 24 hours 17 min below -20 degrees Celsius.

Preliminary test:


Results


Table 1.-Atmospheric pressure


















Atmospheric pressure



Atmospheric pressure



Start



End


998.5 mbar999.7 mbar

 


Table 2.-Values Pre-Test



















Room Temperature



3.4 °C



-26.1 °C



-80 °C



Yellow
, clear liquid



liquid



liquid



Solid, like yellow ice




 


The test item Essential Oil of Citrus (Rutaceae) peel, terpene-free was still unfrozen and liquid at -20°C. At -80 °C the test item was frozen.


At -80°C, the test item was frozen. According to REGULATION (EC) No 1907/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, Annex VII, dated 18, December 2006 (and futher amendments) by Commission Regulation the determination of the melting-/freezing point does not to be conducted below lower limit of -20°C.


The freezing point of the substance is stated as <-20°C.


 

Conclusions:
The freezing point of the substance is stated as : <-20°C (<253.15K)
Executive summary:

Essential oil of Citrus sinensis (Rutaceae) peel, terpene-free is a mixture of substances and transition from liquid to solid will not be sharp. The „Guidance on information requirements and chemical safety assessment Chapter R.7a: Endpoint specific guidance" from ECHA mentions in chapter R.7.1.2.3, that melting points are not normally carried out for mixtures. Therefore it is recommended in the EFFA/EFEO guideline "The Registration for REACH of Natural Complex Substances used as Fragrance Ingredients" to describe the state of the essential oil at +5°C -if still a liquid the test has to be repeated at -20°C- rather than determining a transition temperature.


No freezing was observed when cooling down to and storing the substance at a temperature at -26.1°C for 24 hours 17 min.


According to REGULATION (EC) No 1907/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, Annex VII, dated 18, December 2006 (and further amendments) by Commission Regulation the determination of the melting-/freezing point does not to be conducted below lower limit of -20°C.


Therefore the freezing point of the substance is stated as <-20°C.

Description of key information

The freezing point of test item was stated as <-20°C. Test item is liquid at ambient temperature.

Key value for chemical safety assessment

Additional information

A fully reliable experimental study, conducted according to a recognized OECD/EC method and under GLP, is available. It is considered as a key study.


After storage for one day at – 20 °C, the test item was still liquid. According to REGULATION (EC) No 1907/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL (REACH), Annex VII, column 2 of section 7.2, the determination of the melting- / freezing point does not need to be conducted below a lower limit of - 20 °C. Therefore, the result is expressed as a limit value and cannot be retained as key data for purpose of CSA.