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Physical & Chemical properties

Boiling point

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Administrative data

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
from 2021-09-17 to 2021-10-08
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
Version / remarks:
1995
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
Version / remarks:
2008
Deviations:
no
GLP compliance:
no
Type of method:
differential scanning calorimetry
Key result
Boiling pt.:
208.9 °C
Atm. press.:
1 013 hPa
Decomposition:
no

Results of the DSC-measurement



























Sample weight / mg



Onset of Effect / °C



Range of effect / °C



Weight loss / mg



Atmospheric pressure / hPa



8.63



34.92


208.22



20 – 80 (endo)


130 – 220 (endo)



8.63



1006.5



9.25



31.10


209.05



20 – 70 (endo)


160 – 220 (endo)



9.25



1008.2



The first endothermic affect is assigned to the melting event. The test item showed a second endothermic signal in the temperature range of 130 – 220 °C. As the onset temperatures in the DSC measurements do not deviate by more than 0.5 K from their mean value of 208.64 °C, this temperature can be used as boiling point, which could be confirmed by the photocell detection method (207.7 °C).


For the correction of the boiling temperature to standard pressure the test item was assigned to chemical group 2 (e.g. Camphor). According to appendix 8.2 a correction value φ = 5.0 was used for the temperature range from 200 °C to 210 °C. Therefore, the boiling temperature corrected to atmospheric pressure (1013 hPa) is determined to be 208.9 °C.


No further thermal effects were observed up to the test end temperature of 500 °C.

Conclusions:
The boiling point corrected to an atmospheric pressure of 1013 hPa was determined to 208.9 °C.
Executive summary:

An experimental study was performed to determine the boiling point of the test item according to Regulation (EC) No 440/2008 Method A.2. and OECD Test Guidelines 103 to determine the boiling point of the test item using differential scanning calorimetry and photo cell detection.


During the heating phase two endothermic effects were observed in the temperature range of 20 – 80 °C and 130 – 220 °C. The first effect was assigned to the melting event. The second endothermic effect could be assigned to the boiling point confirmed by the photocell detection method. The boiling point corrected to an atmospheric pressure of 1013 hPa was determined to 208.9 °C.

Description of key information

The boiling point corrected to an atmospheric pressure of 1013 hPa was determined to 208.9 °C.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
208.9 °C

Additional information

An experimental study was performed to determine the boiling point of the test item according to Regulation (EC) No 440/2008 Method A.2. and OECD Test Guidelines 103 to determine the boiling point of the test item using differential scanning calorimetry and photo cell detection.


During the heating phase two endothermic effects were observed in the temperature range of 20 – 80 °C and 130 – 220 °C. The first effect was assigned to the melting event. The second endothermic effect could be assigned to the boiling point confirmed by the photocell detection method. The boiling point corrected to an atmospheric pressure of 1013 hPa was determined to 208.9 °C.