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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
Data from handbook
Qualifier:
according to guideline
Guideline:
other: As mention below
Principles of method if other than guideline:
Determine boiling point of 2-hydroxy-p-toluic acid
GLP compliance:
no
Type of method:
other: Not specified
Specific details on test material used for the study:
Name of test material : 2-hydroxy-p-toluic acid (m cresotic acid)
Molecular formula :C8H8O3
Molecular weight :152.148 g/mol
Smiles notation :Cc1ccc(c(c1)O)C(=O)O
InChl :1S/C8H8O3/c1-5-2-3-6(8(10)11)7(9)4-5/h2-4,9H,1H3,(H,10,11)
Substance Type: Organic
Physical State: Solid
Key result
Boiling pt.:
234.6 °C
Decomposition:
no
Remarks on result:
other: No other detail available
Conclusions:
Boiling point i.e point at which phase change occur form liquid to gas of 2-hydroxy-p-toluic acid is determined to be 234.6 Deg C.
Executive summary:

Based on available data from handbook, the Boiling point of 2-hydroxy-p-toluic acid is determined to be 234.6 Deg C.

Description of key information

Boiling point i.e point at which phase change occur form liquid to gas of 2-hydroxy-p-toluic acid is determined to be 234.6 Deg C.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
234.6 °C

Additional information

Based on available data from handbook, the Boiling point of 2-hydroxy-p-toluic acid is determined to be 234.6 Deg C.