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Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
From May to June 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Type of method:
method to determine freezing temperature
Specific details on test material used for the study:
SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: AL01
- Expiration date of the lot/batch: 10.09.2019
- Purity test date: not available

STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: refrigerated (2 to 8°C)
- Stability under test conditions: not available
- Solubility and stability of the test substance in the solvent/vehicle: not applicable
- Reactivity of the test substance with the solvent/vehicle of the cell culture medium: not applicable

TREATMENT OF TEST MATERIAL PRIOR TO TESTING
- Treatment of test material prior to testing: none
- Preliminary purification step (if any): none
- Final dilution of a dissolved solid, stock liquid or gel: not applicable
- Final preparation of a solid: not applicable

OTHER SPECIFICS: none
Key result
Melting / freezing pt.:
< -20 °C

Final test results:

Run number

1

Mass of sample used (g)

3.25

Initial freezing temperature (ºC)

<-20.0 ºC

Final freezing temperature (ºC)

<-20.0 ºC
Conclusions:
In a freezing point determination test, conducted according to OECD test guideline 102 and to GLP, a freezing point of <-20.0ºC was determined for Alfalfa, ext.
Executive summary:

A freezing point determination test, conducted according to OECD test guideline 102 and to GLP was performed to determine the temperature or temperature range of the phase transition from a liquid to a solid.

The test item was placed in a special jacketed glassware, which was temperature controlled and cooled by a refrigerator unit circulating silicone oil. The sample was stirred gently and continuously during cooling and the temperature was measured at suitable intervals (e.g., 0.5 min). As soon as the temperature remained constant for a few readings or crystals were observed in the sample, the temperature was recorded as the freezing point.

A freezing point of <-20.0ºC was determined for Alfalfa, ext.

Description of key information

Freezing point: < -20.0ºC

Key value for chemical safety assessment

Additional information

A freezing point determination test, conducted according to OECD test guideline 102 and to GLP was performed to determine the temperature or temperature range of the phase transition from a liquid to a solid.

A freezing point of < -20.0ºC was determined for Alfalfa, ext.