Registration Dossier
Registration Dossier
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EC number: 269-648-1 | CAS number: 68308-36-1 Meal resulting from solvent extraction of oil from soybeans.
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 018
- Report date:
- 2018
Materials and methods
Test guidelineopen allclose all
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Qualifier:
- according to guideline
- Guideline:
- EPA OPPTS 830.7200 (Melting Point / Melting Range)
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- capillary method
Test material
- Reference substance name:
- Soybean meal
- EC Number:
- 269-648-1
- EC Name:
- Soybean meal
- Cas Number:
- 68308-36-1
- IUPAC Name:
- 3-(4-hydroxyphenyl)-7-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-4H-chromen-4-one; 3-oxo-3-{[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-{[3-(4-hydroxyphenyl)-4-oxo-4H-chromen-7-yl]oxy}oxan-2-yl]methoxy}propanoic acid; 5,7-dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one; 5-hydroxy-3-(4-hydroxyphenyl)-7-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-4H-chromen-4-one; 7-hydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one
Constituent 1
Results and discussion
Melting / freezing point
- Key result
- Atm. press.:
- 1 013 hPa
- Decomposition:
- yes
- Decomp. temp.:
- 282 °C
- Remarks on result:
- other: the test item Soya Flour started to melt and to decom-pose (at 282.0 °C) before the last stage of the melting was reached
Applicant's summary and conclusion
- Conclusions:
- The determination of the melting point was performed by visual judgement using the capillary method.
In the preliminary tests a phase transition at 300 °C was obtained and the test item changed the colour from beige to black.
In the framework of the main test, the test item showed the first two stages of melting. The melting started at 282.0 °C (stage A). Stage B was reached at 285.2 °C. At the same time the test item changed the colour to black; test item decomposition is assumed (for details see Table 1).
In conclusion, the test item Soya Flour started to melt and to decom-pose (at 282.0 °C) before the last stage of the melting was reached.
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