Registration Dossier
Registration Dossier
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EC number: 947-962-6 | CAS number: -
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 28/02/2018-02/03/2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 018
- Report date:
- 2018
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
Test material
- Reference substance name:
- Extract obtained from defatted powder of Theobroma cacao (Malvaceae) by extraction with ethanol
- EC Number:
- 947-375-5
- IUPAC Name:
- Extract obtained from defatted powder of Theobroma cacao (Malvaceae) by extraction with ethanol
- Test material form:
- other: liquid pasty
Constituent 1
- Specific details on test material used for the study:
- TEST ITEM Name C03505 CACAO EXTRAIT/PG Nr 5
CAS No N/A
EC No N/A
Reference N/A
Batch No 100507204
Purity (% w/w) 76.3
Expiry date 21 Nov. 18
Test item internal No : RRCo-000137_0001
Test item description : C03505 CACAO EXTRAIT/PG Nr 5
Reception date : 28 Nov. 17
Reception condition : cooled
track item : TI_0007121
Quantity : 50 mL
Storage :
temperature -20°C
brightness : darkness
Results and discussion
Melting / freezing point
- Key result
- Melting / freezing pt.:
- > -196 - <= -120 °C
- Atm. press.:
- ca. 1 013.25 hPa
Any other information on results incl. tables
No change of physical state (including a freezing point) was observed from room temperature to -90°C using the DSC method (see the DSC thermogram in Appendix).
No change of physical state was observed after a microscope observation at -120°C.
A solidification of the test item was observed after direct contact with liquid nitrogen (-196°C).
Applicant's summary and conclusion
- Conclusions:
- To conclude, the freezing point of the test item was evaluated visually between -120°C to -196°C.
- Executive summary:
The melting point was performed according to the OECD102 guideline.
The freezing point of the test item was evaluated visually between -120°C to -196°C
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