Registration Dossier

Administrative data

Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
test procedure in accordance with generally accepted scientific standards and described in sufficient detail

Data source

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

Materials and methods

Test guideline
Qualifier:
no guideline followed
Principles of method if other than guideline:
Extrapolation to the initial boiling point from Vapour Pressure experimental data
GLP compliance:
yes (incl. certificate)
Type of method:
other: extrapolation to the initial boiling point from Vapour Pressure experimental data

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:
Test item: Baccartol Crude
Batch No.: VE00364716
Identity: complex mixture (UVCB)
Appearance: Yellow liquid
Storage conditions: Ambient temperature (10 °C to 30 °C), protected from light
Expiry date: April 02, 2017
Certificate: Certificate of analysis, dated March 11, 2016, Givaudan UK Ltd., Ashford, United Kingdom
Costumer Study No.: PS 17037

Results and discussion

Boiling point
Boiling pt.:
137 °C
Atm. press.:
1 013.25 hPa

Applicant's summary and conclusion

Conclusions:
The initial boiling point of Baccartol Crude was determined to be 137°C (410 K) at standard pressure (1013.25 hPa).