Registration Dossier
Registration Dossier
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EC number: 619-642-3 | CAS number: 106-78-5
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Study period:
- 2018-10-16 to 2018-10-19
- Reliability:
- 4 (not assignable)
- Rationale for reliability incl. deficiencies:
- abstract
Data source
Reference
- Reference Type:
- other company data
- Title:
- Unnamed
- Year:
- 2 018
- Report date:
- 2018
Materials and methods
Test guidelineopen allclose all
- Qualifier:
- according to guideline
- Guideline:
- other: DIN 53171
- Version / remarks:
- 08/2009
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- GLP compliance:
- not specified
- Other quality assurance:
- ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
- Remarks:
- Sofern der Bericht Meinungen und Interpretationen enthält, sind diese nicht Bestandteil der Akkreditierung nach DIN EN ISO/IEC 17025
- Type of method:
- other: boiling range and boiling temperature as a function of distilled volume
Test material
- Reference substance name:
- 2-{2-[(2-chloroacetyl)oxy]ethoxy}ethyl 2-chloroacetate
- Cas Number:
- 106-78-5
- Molecular formula:
- C8H12O5Cl2
- IUPAC Name:
- 2-{2-[(2-chloroacetyl)oxy]ethoxy}ethyl 2-chloroacetate
- Test material form:
- liquid
Constituent 1
Results and discussion
Boiling point
- Boiling pt.:
- 311 °C
- Atm. press.:
- 1 013 hPa
Applicant's summary and conclusion
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
