Registration Dossier
Registration Dossier
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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.
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EC number: 213-059-4 | CAS number: 920-66-1
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- data from handbook or collection of data
Data source
Reference
- Reference Type:
- review article or handbook
- Title:
- Physical Constants of Organic Compounds: 1,1,1,3,3,3-hexafluoropropan-2-ol
- Author:
- Lide, D.R.
- Year:
- 2 006
- Bibliographic source:
- CRC Handbook of Chemistry and Physics, 86th edition, 2005-2006
Materials and methods
Test guideline
- Guideline:
- other: not specified
- Principles of method if other than guideline:
- handbook data/published data, no information is given on test method.
- GLP compliance:
- not specified
- Type of method:
- other: not specified
Test material
- Reference substance name:
- 1,1,1,3,3,3-hexafluoropropan-2-ol
- EC Number:
- 213-059-4
- EC Name:
- 1,1,1,3,3,3-hexafluoropropan-2-ol
- Cas Number:
- 920-66-1
- Molecular formula:
- C3H2F6O
- IUPAC Name:
- 1,1,1,3,3,3-hexafluoropropan-2-ol
- Test material form:
- liquid
Constituent 1
Results and discussion
Boiling point
- Boiling pt.:
- 59 °C
- Atm. press.:
- 1 013 hPa
- Decomposition:
- no
Applicant's summary and conclusion
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.
