Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 216-630-6 | CAS number: 1631-25-0
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 23 June 1958
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study
- Qualifier:
- no guideline available
- Principles of method if other than guideline:
- - Principle of test:
Unknown
- Short description of test conditions: no data
- Parameters analysed / observed: no data - GLP compliance:
- no
- Type of method:
- method according to Siwoloboff
- Key result
- Boiling pt.:
- 181 °C
- Atm. press.:
- 27 mm Hg
- Conclusions:
- The boiling point of 1-cyclohexyl-1H-pyrrole-2,5-dione was found to be 181°C
Reference
Description of key information
The boiling point of 1-cyclohexyl-1H-pyrrole-2,5-dione was found to be 181°C at 27 mmHg
Key value for chemical safety assessment
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.
