Registration Dossier
Registration Dossier
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EC number: 221-906-4 | CAS number: 3277-26-7
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- guideline study with acceptable restrictions
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling point/boiling range)
- Deviations:
- not specified
- GLP compliance:
- no
- Type of method:
- method according to Siwoloboff
- Boiling pt.:
- 70.3 °C
- Atm. press.:
- 1 013 hPa
- Conclusions:
- A boiling point of 70.3°C was determined for the substance using a relevant test method. The result is considered reliable.
Reference
Description of key information
Boiling Point: 70.3°C (OECD 103)
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 70.3 °C
Additional information
A measured boiling point of 70.3°C was obtained for the submission substance using the Siwoloboff method in accordance with OECD 103. Although full details are not available, the result is considered to be reliable and was selected as key study. In a secondary source to which no reliability could be assigned, a boiling point value of 71°C was reported for the substance.
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.
