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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
Deviations:
no
GLP compliance:
yes
Type of method:
differential scanning calorimetry
Key result
Decomposition:
yes
Decomp. temp.:
90 °C
Conclusions:
The test item has been determined to partially volatilise from approximately 90 °C (363 K) and may have involved decomposition and/or further reaction at 99 to 102 kPa. Some of the test item remained after being heated to 400 °C (673 K). It was not possible to determine a clearly defined boiling point.
Executive summary:

Partial volatilisation from approximately 90 °C (363 K) and may have involved decomposition and/or further reaction at 99 to 102 kPa, by differential scanning calorimetry, using a procedure designed to be compatible with Method A.2 Boiling Temperature of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 103 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.

Description of key information

Partial volatilisation from approximately 90 °C (363 K) and may have involved decomposition and/or further reaction at 99 to 102 kPa, by differential scanning calorimetry, using a procedure designed to be compatible with Method A.2 Boiling Temperature of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 103 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.

Key value for chemical safety assessment

Additional information