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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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: 269-123-7 | CAS number: 68187-76-8
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
< 25 °C
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 10 °C
Additional information
The substance is an UVCB, where one of the components is also water. At room temperature the sample is liquid. In this respect the determination of the melting point is not a key factor. Because of the wide range in the composition of the substance, a range of temperature between -10 and +10°C is forecasted. This is confirmed by the measurement of the pour point for a chemically related substance: fish oil / triglyceride, bisulfited, sodium salt (EC 307-037-4). It has been determined in the standard test to have a melting / freezing point of between 255 and 283 K, and because of its structural similarity the castor oil, sulfated, sodium salt (EC 269-123-7) is predicted to have similar melting / freezing point properties.
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.
