Grapefruit, ext.

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2010

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Reason / purpose for cross-reference:

reference to same study

Qualifier:

equivalent or similar to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

Principles of method if other than guideline:

199 g of sample were heated by means of a hemispherical heating mantle at ambient pressure (1026 hPa). Bottom and head temperatures and amount of distillate were read and correlated to the distillation time to develop a distillation curve diagram. Correction to standard pressure (1019 hPa) was not done.

GLP compliance:

not specified

Type of method:

distillation method

Key result

Boiling pt.:

160 °C

Atm. press.:

1 019 hPa

Remarks on result:

other: Standard deviation: +/- 15 degrees Celsius

Detailed results

Time (h)	Bottom Temperature (°C)	Head Temperature (°C)	Amount of Distillate (g)	Amount of Distillate (%)	Comments
00:00	22	22	0	0.0
00:07	60	22	0	0.0
00:10	92	22	0	0.0
00:15	124	22	0	0.0
00:20	148	22	0	0.0
00:23	160	22	0	0.0	first bubbles
00:24	165	23	0	0.0	start of boiling
00:25	170	24	0	0.0
00:30	184	25	0	0.0
00:33	190	150	0.15	0.1	first distillate
00:35	195	166	28.8	17.1
00:40	196	168	83	49.3

At ambient air pressure of 1019 hPa the following observations were made:

- The sample of grapefruit oil cold pressed 1-fold started to boil at a bottom temperature of 155 °C.

- First distillate was obtained at 150 °C (head temperature).

- Head temperature reached a plateau at 168 °C.

- Bottom temperature reached a plateau at 196 °C

Conclusions:

The start boiling point of grapefruit oil is 160 degrees Celsius.

Executive summary:

The start boiling point of grapefruit oil was determined according to methodology comparable to OECD guideline 103 using the distillation method. The boiling point was found to be 160 +/- 15 degrees Celsius at 1019 hPa.

Description of key information

Grapefruit oil starts to boil at 160 degrees Celsius.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

160 °C

Additional information

In a key study according to methodology comparable to OECD guideline 103 the boiling point of grapefruit oil was determined using the distillation method. Grapefruit oil was found to start boiling at 160 +/- 10 degrees Celsius at 1019 hPa.