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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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:
other information
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Principles of method if other than guideline:
Not specified, data in summary frorm from publication "The Dictionary of Substances and Their Effects (DOSE, 3rd Electronic Edition)"
Type of method:
other: Not specified, data in summary frorm from publication "The Dictionary of Substances and Their Effects (DOSE, 3rd Electronic Edition)"
Boiling pt.:
ca. 158.2 °C
Atm. press.:
ca. 2 mm Hg
Conclusions:
Boiling point - 158.2°C at 2 mm Hg
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
1987-1988
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study without detailed documentation
Justification for type of information:
Study performed before EPA OPPTS 830.7200 came into force but used guideline available at the time.
Qualifier:
equivalent or similar to guideline
Guideline:
EPA OPPTS 830.7220 (Boiling Point / Boiling Range)
Version / remarks:
Guideline D-63-6 was followed as only available guideline at time of report
Deviations:
no
GLP compliance:
not specified
Type of method:
distillation method
Key result
Boiling pt.:
>= 155 - <= 161 °C
Atm. press.:
ca. 1 mm Hg
Conclusions:
Boiling point range 155°C to 161°C at 1 mm Hg

Description of key information

The boiling point range was 155 °C to 161 °C at 1 mm Hg.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
158 °C

Additional information