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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:
23 March 2012 - 29 August 2012
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
GLP compliance:
yes (incl. certificate)
Type of method:
capillary method
Key result
Melting / freezing pt.:
>= 134 - <= 159 °C

Melting stage A, as referenced in OECD 102: 134.0 and 134.0°C

Melting stage B, as referenced in OECD 102: 138.5 and 138.5°C

Melting stage C, as referenced in OECD 102: 153.5 and 153.0°C

Melting stage D, as referenced in OECD 102: 157.0 and 157.0°C

Melting stage E, as referenced in OECD 102: 158.5 and 158.5°C

Conclusions:
BMI was determined to melt over the range 134 to 159°C.

Description of key information

BMI was determined to melt over the range 134 to 159°C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
134 °C

Additional information