Registration Dossier
Registration Dossier
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EC number: 210-519-6 | CAS number: 617-52-7
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
Experimental data, supercooled liquid characteristics, no decomposition
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 38 °C
Additional information
- Anschütz R (1905). 107. Ueber den einfachen Itaconsäuremethylester. ISSN 1099-0682 CODEN CHBEA Berichte der Deutschen Chemischen Gesellschaft (Berlin, since 1947 renamed in Chemische Berichte) 38:691-3.
The publication of Anschütz (1905) reports the synthesis of highly pure submission item. At the time of the publication no guideline existed. During the investigation of its melting behaviour the material was heated, visually inspected and the temperature was measured and recorded. The chemical identity was verified by burning with subsequent elemental analysis, whereas the molecular weight was confirmed by measuring effects on melting point decrease / boiling point increase of solutions and finally by determination of the vapour density. The observations are reported in great detail. However an old publication, the experiment is deemed valid, conclusive and thus suitable for assessment (reliable with restrictions, Klimisch score 2). The value of Anschütz (1905) was confirmed by further literature and company data and used for handbooks and collection of data including the U.S. EPA EPI Suite software MPBPVP v1.43, September 2008, training set. The data are considered relevant and taken together adequate for the assessment of the melting point.
The test item was stable and no signs of decomposition were observed until melting. Under ambient pressure conditions the substance melted at 38 °C, but was able to exist as supercooled liquid turning solid after admission of a seed crystal.
In conclusion the submission item has an experimental melting point of 38 °C, but can exist as supercooled liquid. No decomposition occurs during melting.
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