Registration Dossier
Registration Dossier
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EC number: 202-114-8 | CAS number: 91-99-6
Flash point
Administrative data
Link to relevant study record(s)
- Endpoint:
- flash point of flammable liquids
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- guideline study without detailed documentation
- Justification for type of information:
- A flash point is provided as the substance is a low melting substance. No study report is available. Information on test material, test guideline and result was taken from a product description sheet. No details are available.
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- ISO 2719 (Determination of flash point - Pensky-Martens closed cup method)
- Version / remarks:
- EN 22719
- Deviations:
- not specified
- GLP compliance:
- no
- Type of method:
- non-equilibrium method
- Flash point apparatus:
- Pensky-Martens apparatus
- Dynamic viscosity of test material:
- 5474 mPas (calculated value)
- Specific details on test material used for the study:
- Melting temperature of the substance: 66.9°C.
- Key result
- Flash point:
- 193 °C
- Atm. press.:
- 1 013 hPa
- Interpretation of results:
- GHS criteria not met
- Conclusions:
- Flash point: 193°C (Pensky Martens closed cup)
Reference
Description of key information
The flash point of the substance is 193°C (Pensky Martens closed cup).
Key value for chemical safety assessment
- Flash point at 101 325 Pa:
- 193 °C
Additional information
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
