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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
21 March 2008 to 05 January 2010
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: compliant to GLP and testing guideline; adequate coherence between data, comments and conclusions
Qualifier:
according to
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Deviations:
no
Qualifier:
according to
Guideline:
EU Method A.2 (Boiling Temperature)
Deviations:
no
GLP compliance:
yes (incl. certificate)
Type of method:
differential scanning calorimetry
Boiling pt.:
319.2 °C
Atm. press.:
98.7 kPa
Decomposition:
no
Remarks on result:
other: First boiling point, corrected for standard atmospheric pressure (2nd assay)
Boiling pt.:
318.9 °C
Atm. press.:
99.2 kPa
Decomposition:
no
Remarks on result:
other: First boiling point, corrected for standard atmospheric pressure (6th assay)
Boiling pt.:
406.7 °C
Atm. press.:
98.7 kPa
Decomposition:
no
Remarks on result:
other: Second boiling point, corrected for standard atmospheric pressure (2nd assay)
Boiling pt.:
409.7 °C
Atm. press.:
99.2 kPa
Decomposition:
no
Remarks on result:
other: Second boiling point, corrected for standard atmospheric pressure (6th assay)

Six assays were performed during the test. Two endothermic peaks were observed.

The corrected temperature values obtained varied between 318.8 and 319.3 °C for the first endothermic peak, and between 403.3 and 421.7 °C fo r the second endothermic peak.

The mean value for the boiling point is explained as the mean of at least two assays for which the boiling point value was in the range of the estimated accuracy of the method: ± 0.5 °C up to 326.9 °C and ± 2.0 °C above 326.9 °C

Four assays were not taken into account.

For the first boiling point (first and second assay), the endothermic area is more evocative of an endothermic temperature interval between 300 and 360 °C than of a real endothermic p eak, so the term “peak” and the theoretical value derived by the software do not seem to be applicable.

Conclusions:
The test item, mainly composed of unsaponifiables, glycerides and free fatty acids, shows an endothermic temperature interval between 300 and 360 °C (complex boiling area most likely due to the complex composition), and a true boiling point at 408 °C.

Description of key information

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
408 °C

Additional information