Triglycerides, C16-18 (even numbered), reaction products with diethylenetriamine

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

14 September 2015 - 13 February 2016

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Principles of method if other than guideline:

not applicable

GLP compliance:

yes (incl. QA statement)

Remarks:

certificate attached to study report

Other quality assurance:

ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)

Type of method:

differential scanning calorimetry

Specific details on test material used for the study:

Test item without emulsifier was investigated.

Amidoamine (UVCB)
Pulcra ID: DE07_2014_012_BEL66 (amidoamine without emulsifier)
Physical state: pale yellowish solid at 20 °C
Batch No.: K8 4309 L481
Expiry date of batch: 09 March 2018
Purity: 100 % (UVCB)
Stability: stable under test conditions
Storage condition of test material: Room temperature, protected from light

Key result

Atm. press.:

>= 99.3 - <= 99.8 kPa

Decomposition:

yes

Decomp. temp.:

ca. 161 °C

As a result of the low rate of enthalpy change during decomposition, the onset temperature could only be approximated. Similar thermographic profiles were obtained using air and nitrogen atmospheres. This indicates that the decomposition in both air and nitrogen atmospheres is most likely due to a thermal mechanism.

Table 1

Determination	Mass taken [g]	Temperature program	Atmosphere	Crucible lid
1	0.0077	25 to 120 °C at 1 °C/min120 to 450 °C at 20°C/min	Air	Manually pierced
2	0.0058	25 to 120 °C at 1 °C/min120 to 450 °C at 20°C/min	Air	Manually pierced
3	0.0048	25 to 120 °C at 1 °C/min120 to 450 °C at 20°C/min	Nitrogen	Manually pierced
4	0.0043	25 to 120 °C at 1 °C/min120 to 450 °C at 20°C/min	Nitrogen	Manually pierced

Table 2

Thermal event	Interpretation	Temperature
		Determination 3		Determination 4
		°C	K	°C	K
Endotherm	Extrapolated onset (decomposition)	160	433	161	434
	Endotherm peak	217	490	212	485

Conclusions:

The test item has been determined to decompose from approximately 161 °C (434 K) at 99.3 to 99.8 kPa. As the test item decomposed, no value for boiling temperature could be determined.

Executive summary:

In the Klimisch 1 GLP study the boiling point of amidoamine test item was determined with the DSC method according to OECD 103 and EU method A.2. The test item shows a boiling and /or decomposition at ca. 161 °C (at 99.3 to 99.8 kPa) according to the definition in the OECD Guideline 103.

This study is considered relevant for the risk assessment.

Description of key information

The test item has been determined to decompose from approximately 161 °C (434 K) at 99.3 to 99.8 kPa.  As the test item decomposed, no value for boiling temperature could be determined.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

161 °C