Registration Dossier
Registration Dossier
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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.
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EC number: 944-040-5 | CAS number: -
Appearance / physical state / colour
Administrative data
Link to relevant study record(s)
- Endpoint:
- appearance / physical state / colour
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Study period:
- 2013
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with national standard methods
- Reason / purpose for cross-reference:
- reference to same study
- Qualifier:
- according to guideline
- Guideline:
- other: OECD Guideline 102 (Melting point / Melting Range); EU Method A.1 (Melting / Freezing Temperature)
- Qualifier:
- according to guideline
- Guideline:
- other: OECD Guideline 103 (Boiling point/boiling range); EU Method A.2 (Boiling Temperature)
- Principles of method if other than guideline:
- The Differential Scanning Calorimetry (DSC) method was used for the evaluation of melting and boiling points of the test substance.Test was performed according to the SOP - SRT 028 protocol.
- GLP compliance:
- no
- Physical state at 20°C and 1013 hPa:
- solid
- Form:
- powder
- Colour:
- brown
- Odour:
- odourless
- Substance type:
- organic
- Conclusions:
- Substance is a solid at room temperature.
- Executive summary:
Method
The test item melting point was determined using the Differential Scanning Calorimetry (DSC) according to the Directive EC n. 440/2008 Method A.1 and OECD Test Guideline 102 (1995).
Results
Between 30 - 130°C the inhibition water/solvent release was observed, followed by decomposition of the product between 251 - 432°C (onset at 293.3°C; enthalpy = 597.1 J/g).Conclusion
The test item is solid at 1013 hPa and 20°C.
- Endpoint:
- appearance / physical state / colour
- Type of information:
- other: qualitative assessment
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with national standard methods with acceptable restrictions
- Principles of method if other than guideline:
- All evaluations are based on information about specification (technical standard), experience in dealing with the substance and visual evaluation.
- Physical state at 20°C and 1013 hPa:
- solid
- Form:
- powder
- Colour:
- Brown
- Odour:
- odourless
- Substance type:
- organic
- Conclusions:
- The substance is a solid odourless brown powder at 1013 hPa and 20°C
- Executive summary:
All evaluations are based on information about specification (technical standard), experience in dealing with the substance and visual evaluation. The substance is a brown organic powder at 1013 hPa and 20°C.
Referenceopen allclose all
Description of key information
The substance is a solid odourless brown powder
Key value for chemical safety assessment
- Physical state at 20°C and 1013 hPa:
- solid
- Form:
- solid: particulate/powder
- Colour:
- brown
Additional information
Based on a qualitative assessment, the substance can be described as an odourless brown powder. Furthermore, based on outcomes deriving from the Differential scanning calorimetry (DSC) performed to determine melting and boiling points, it can be confirmed that substance is solid at room temperature.
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.
