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.
Boiling point
Administrative data
- Endpoint:
- boiling 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 103 (Boiling Point)
- Qualifier:
- according to guideline
- Guideline:
- EPA OPPTS 830.7220 (Boiling Point / Boiling Range)
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- other: 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
Boiling point
- Key result
- Decomposition:
- yes
- Remarks on result:
- other: no boiling point according to the criteria described in the guideline could be observed up to 400 °C. The atmospheric pressure was 99.03 kPa.
Any other information on results incl. tables
The determination of the boiling point was performed by visual judgement using the capillary method. In the preliminary tests from the 200 °C the test item changed the colour to black. The test item decomposition is assumed. A clear normal boiling point, as defined in the guideline with a current stream of bubbles evolving from the capillary, was not observed.
Applicant's summary and conclusion
- Conclusions:
- In conclusion, for Soya Flour no boiling point according to the criteria described in the guideline could be observed up to 400 °C. The atmospheric pressure was 99.03 kPa.
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