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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
26 February 2018 to 29 August 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
yes
Type of method:
method to determine freezing temperature
Specific details on test material used for the study:
- Physical Form: Brown viscous liquid to paste
- Purity: 99.9 %
Key result
Melting / freezing pt.:
< -20 °C

Sample Observations

 

Temperature
(°C)

Sample Appearance

4

Top of Test Item removed, mobile when touched with spatula, i.e. not frozen

-20

Top of Test Item removed, hardened compared to 4 °C but still pliable when touched with spatula, i.e. not frozen

-80

Top of Test Item removed, hardened compared to -20 °C but still pliable when touched with spatula, i.e. not frozen

 

Conclusions:
The freezing point of the test substance has been determined to be < 20 °C.
Executive summary:

In a study performed to the standardised guideline EU Test Method A.1 under GLP conditions, the freezing point of the test substance has been determined to be < 20 °C.

Description of key information

In a study performed to the standardised guideline EU Test Method A.1 under GLP conditions, the freezing point of the test material has been determined to be < 20 °C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-20 °C

Additional information