Registration Dossier

Administrative data

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

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2016
Report Date:
2016

Materials and methods

Test guidelineopen allclose all
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Qualifier:
according to
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Qualifier:
according to
Guideline:
EPA OPPTS 830.7200 (Melting Point / Melting Range)
GLP compliance:
yes (incl. certificate)
Type of method:
method to determine freezing temperature

Test material

Reference
Name:
Unnamed
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Type:
Constituent
Test material form:
liquid
Specific details on test material used for the study:
Commercial Name: Baccartol Crude
Givaudan Code No.: 2376504
Aspect: yellow liquid
Lot No.: VE00410612
Purity: Conform
Expiration date: January 31, 2018

Results and discussion

Melting / freezing point
Melting / freezing pt.:
< -50 °C

Applicant's summary and conclusion

Conclusions:
The freezing point of Baccartol Crude was measured according to the OECD guideline No. 102 (method of the freezing temperature).

No freezing of the test substance was observed down to a temperature of -50.0 °C (223.15 K)

Therefore: Freezing point of Baccartol Crude < -50.0 °C (223.15 K).