isostearic acid monoisopropanolamide

Melting point / freezing point

Link to relevant study record(s)

Reference

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

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

method to determine freezing temperature

Specific details on test material used for the study:

Batch no.: E 16734
Purity: 100%
Appearance: liquid to paste

Key result

Melting / freezing pt.:

8 °C

Remarks on result:

other: atm. pressure not specified

- Preliminary test: a small amount of test substance was heated in a water bath to 50°C and then slowly cooled down to -20°C while stirring. At the beginning of the measurement the test substance was clear, yellow and liquid. Starting at about 8°C, it became turbid and at 7°C the viscosity increased rapidly. At 6.4°C the magnetic agitator stopped stirring, the liquid was turbid and highly viscous.

- Two main tests: the test substance was cooled down more slowly to 3.5°C and 4.4°C, respectively. The freezing of the test substance was evaluated visually because the thermocouple data showed no plateau. The test substance did not solidify but remained viscous across the temperature range investigated. The viscosity increased with temperature decrease. A sudden increase in viscosity was therefore addressed as freezing, which was observed during the two main test runs at 8°C and 7.9°C, respectively. At this temperature, the test had lost its mobility and pourability.

Conclusions:

Under the study conditions, the freezing point of the test substance was determined to be 8.0°C.

Executive summary:

A study was conducted to determine the freezing point / freezing range of the test substance according to OECD Guideline 102 and EU Method A.1, in compliance with GLP. During the two main tests, the test substance was filled into a small glass tube and heated in a temperature controlled water bath up to 45°C. The test substance was stirred with a magnetic agitator and slowly cooled down to about 4°C during 45 min in the first test and during 105 min in the second main test. Ice was used as cooling medium. The temperature of the sample was measured with an appropriate thermocouple. The changes of appearance of the test substance were judged visually. The test substance was cooled down slowly to 3.5°C and 4.4°C, respectively. The freezing of the test substance was evaluated visually because the thermocouple data showed no plateau. The test substance did not solidify but remained viscous across the temperature range investigated. The viscosity increased with temperature decrease. A sudden increase in viscosity was therefore addressed as freezing, which was observed during the two main test runs at 8.0°C and 7.9°C, respectively. At this temperature, the test substance had lost its mobility and pourability. Under the study conditions, the freezing point of the test substance was determined to be 8.0°C (Tognucci, 1999).

Description of key information

The freezing point / freezing range was determined according to OECD Guideline 102 and EU Method A.1 (Tognucci, 1999)

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:

8 °C