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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.

Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
calculation (if not (Q)SAR)
Remarks:
estimated by calculation
Adequacy of study:
key study
Study period:
2016
Reliability:
4 (not assignable)

Data source

Reference
Reference Type:
other: public database
Title:
No information
Year:
2016
Bibliographic source:
MPBPWIN v.1.43

Materials and methods

Principles of method if other than guideline:
MPBPWIN v.1.43 (weighted value)
Type of method:
other: estimation

Test material

Constituent 1
Chemical structure
Reference substance name:
Fatty acids C10-20, reaction product with diethylenetriamine
EC Number:
940-308-0
IUPAC Name:
Fatty acids C10-20, reaction product with diethylenetriamine

Results and discussion

Melting / freezing point
Melting / freezing pt.:
> 300 °C
Remarks on result:
other: weighted value

Applicant's summary and conclusion

Conclusions:
Estimated melting point is > 300°C.
Fatty acids, C10 -20 neo, reaction products with diethylenetriamine is an UVCB substance. The main component is a mixture of bis-amides, derived from the amidation reaction between Fatty acids, C10-20-neo-, and diethylenetriamine. Fatty acids, C10-20-neo- is a complex mixture of tertiary carboxylic acids, with C19 being the main component.
Due to its complex composition, methods for the experimental measurement of melting/freezing point are technically not applicable. Estimated melting point for themain component (bis-amide derived from the amidation reaction between C19 neo fatty acid and diethylenetriamine) is 344 °C (weighted value; MPBPWIN v.1.43, September 2010; US EPA).