Registration Dossier
Registration Dossier
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EC number: 202-826-9 | CAS number: 100-18-5
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:
- 2012
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Reason / purpose for cross-reference:
- reference to same study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- photocell detection
- Specific details on test material used for the study:
- Sponsor's identification p-diisopropylbenzene
Description Clear, colourless liquid
CAS number 100-18-5
Date received 31 August 2011
Expiry date Not supplied
Storage conditions Room temperature, in the dark - Boiling pt.:
- 210.1 °C
- Atm. press.:
- 101 325 Pa
- Decomposition:
- no
- Conclusions:
- The boiling point corrected to 101325 Pa was determined to be 210.1 +/- 1 °C.
- Executive summary:
The boiling point test was performed according to the EU method A.2 (photocell detection method). The boiling point corrected to 101325 Pa was determined to be 210.1 +/- 1 °C.
Reference
Description of key information
The boiling temperature of the test material was determined to be 210.1 °C at a pressure of 101325 Pa.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 210.1 °C
Additional information
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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.
