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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:
2014-10-07 to 2014-10-08
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Reason / purpose:
reference to same study
Related information:
Composition 1
Reference:
Composition 0
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Qualifier:
according to
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
GLP compliance:
no
Type of method:
differential scanning calorimetry
Test material information:
Composition 1
Key result
Melting / freezing pt.:
-73.7 °C
Atm. press.:
>= 994 - <= 996 hPa
Decomposition:
no

An endothermic effect can be observed in a temperature range of -80 °C – -60 °C, which can be associated with the melting of the test item. As the onset temperatures in both tests do not deviate by more than 0.5 K from their mean value of -73.65°C, this temperature can be used as melting point. The test item has a melting point of -73.7°C.

Measurement No.

Onset of effect /°C

Range of effect /°C

Atmospheric pressure / hPa

1

-73.72

98.71

-80 - -60 (endo)

993.6

2

-73.58

98.60

-80 - -60 (endo)

995.6

Conclusions:
The test item has a melting point of -73.7 °C at atmospheric pressure (994 – 996 hPa) as determined by differential scanning calorimetry.
Executive summary:

The test item has a melting point of -73.7 °C at atmospheric pressure (994 – 996 hPa) as determined by differential scanning calorimetry according to Regulation EC No. 440/2008 Method A.1., OECD Test Guideline 102 (1995).

Description of key information

 Melting point:-73.7°C at 994 -996 hPa

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-73.7 °C

Additional information

The test item has no melting point down to a temperature of - 73.7°C at atmospheric pressure (994 – 996 hPa) as determined by differential scanning calorimetry according to Regulation EC No. 440/2008 Method A.1., OECD Test Guideline 102 (1995).