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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

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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
Remarks:
No methodology was provided for this endpoint, but it was taken from a reliable source (Merck Index), and is thus suitable for characterisation of the boiling point of allylamine.
Qualifier:
no guideline available
Principles of method if other than guideline:
No methodology provided in source literature.
GLP compliance:
not specified
Type of method:
other: No method indicated in source.
Key result
Boiling pt.:
> 55 - < 58 °C
Atm. press.:
1 atm
Conclusions:
The boiling point of allylamine is 55-58 °C.
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
Remarks:
The endpoint is taken from a peer reviewed source (Vogel, 1984 - Physical Properties and Chemical Constitution) and is considered adequate for submission. No methodology or raw data are available in the source.
Principles of method if other than guideline:
No information on methodology is provided in the source literature.
GLP compliance:
not specified
Type of method:
other: Not provided
Key result
Boiling pt.:
54.5 °C
Atm. press.:
758 mm Hg
Conclusions:
The boiling point of allylamine was determined to be 54.5 °C.

Description of key information

Two key studies are used to determine the boiling point of allylamine:

Boiling Point = 55-58 °C, The Merck Index, Fourteenth Edition. Published by Merck Research Laboratories, Division of Merck & Co., Inc. Whitehouse Station, NJ, USA (2006);

Boiling Point = 54.5 °C, Vogel (1984), Physical Properties and Chemical Constitution, Part XXII. Primary Secondary and Tertiary Amines.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
54.5 °C

Additional information

In accordance with the precautionary principle, the lowest available value is used to derive the boiling point for allylamine.