Registration Dossier
Registration Dossier
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EC number: 948-208-9 | CAS number: -
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 14.07. - 17.07.2017
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Version / remarks:
- 2008
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Boiling pt.:
- > 500 °C
- Atm. press.:
- 1 013 hPa
- Decomposition:
- no
- Conclusions:
- The test item had no boiling point up to 500 °C under atmospheric conditions.
- Executive summary:
The test item had no boiling point up to 500 °C under atmospheric conditions according to EU A.2.
Reference
No endothermal effects were observed up to a final test temperature of 500 °C. The test item had no boiling point up to 500 °C under atmospheric conditions.
Description of key information
The test item had no boiling point up to 500 °C under atmospheric conditions according to EU A.2.
Key value for chemical safety assessment
Additional information
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.
