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EC number: 630-473-4
CAS number: 14595-54-1
Physico-chemical properties of the
registered substance were determined from experimental testing. Some
endpoints were waived, based on chemical structure.
The substance is a colourless to pale yellow
liquid at ambient temperature, with low volatility. In water, it
is of low solubility, and less dense.
No surface active properties are expected.
It has potential for bioaccumulation.
It is not classified as hazardous with
regard to physical hazards, based on CLP criteria.
Summary of relevant physico-chemical
Colourless to pale yellow organic liquid.
(OECD 102/EU A1/CIPAC MT1, DSC)
Freezing between 20°C and -39 °C
Melting between -38 and 23°C
(OECD 103/EU A2, DSC)
284 -286 °C (normal atmP)
(OECD 109/EU A3, pycnometer)
D20/4 = 0.941
not applicable (liquid)
(OECD 104/EU A4, effusion method)
0.19 Pa at 25°C (interpolated)
(OECD 123, slow-stir)
Log Kow = 5.15 at 25°C
(OECD 105, flask modified with slow stirring)
2.91 mg/L at 20°C (pH=6.0)
(data waiving, based on chemical structure and use)
No potential for surface-active properties.
(EU A15/DIN 51794)
Auto-ignition temperature = 245°C
(EU A9, ISO 3679, equilibrium closed cup)
(data waiving, based on chemical structure and experience in handling and use)
FP = 152°C .
Registered substance is NOT classified as a flammable liquid according to CLP and GHS criteria.
No hazardous reaction anticipated if contact with air or water.
Self-heating not anticipated.
(data waiving, based on chemical structure)
(data waiving based on chemical structure)
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.
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