Registration Dossier
Registration Dossier
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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.
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EC number: 942-993-1 | CAS number: -
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
Mp: > 256 K (or > -17°C) at 1 atm, substance is liquid, EU Method A.1 - Thermal Analysis Method, Wil Research B.V. 2015
Key value for chemical safety assessment
Additional information
The melting/freezing temperature was determined using EU Method A.1 and Differential Scanning Calorimetry. The guideline defines the melting temperature as: the temperature at which the phase transition from solid to liquid state occurs at atmospheric pressure and this temperature ideally corresponds to the freezing temperature. The melting temperatures of the test substance were determined as the average melting temperature obtained from two experiments; from which the thermal events for each DSC-run were within ±0.5°C. The lowest temperature thermal event occurred at 203 K (or – 70 °C). At this temperature the substance is considered to be solid. The highest temperature thermal event was observed at 256 K (or – 17 °C). At this temperature the substance is considered to be liquid.
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.
