Registration Dossier
Registration Dossier
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EC number: 268-850-7 | CAS number: 68141-27-5
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- (Q)SAR
- Adequacy of study:
- key study
- Study period:
- 2017
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- results derived from a valid (Q)SAR model and falling into its applicability domain, with adequate and reliable documentation / justification
Data source
Reference
- Reference Type:
- other: Computer model
- Title:
- EPI SuiteTM, Estimation Program Interface Suite, v4.1
- Author:
- U.S. Environmental Protection Agency (USEPA)
- Year:
- 2 000
- Bibliographic source:
- USEPA, Washington, DC, USA
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- other: MBPBVP by EPISUITE
- Version / remarks:
- computer model
- GLP compliance:
- no
- Type of method:
- other: computer model
Test material
- Reference substance name:
- Heptyl undec-10-enoate
- EC Number:
- 268-850-7
- EC Name:
- Heptyl undec-10-enoate
- Cas Number:
- 68141-27-5
- Molecular formula:
- C18H34O2
- IUPAC Name:
- heptyl undec-10-enoate
Constituent 1
Results and discussion
Boiling point
- Boiling pt.:
- 336 °C
- Atm. press.:
- 1 013 hPa
- Remarks on result:
- not measured/tested
Applicant's summary and conclusion
- Conclusions:
- Boiling point is estimated to 336 C according to MPBPWIN model from EPISUITE
- Executive summary:
Boiling point is estimated to 336 C according to MPBPWIN model from EPISUITE
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.
