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EC number: 701-023-5
CAS number: 85408-61-3
No data available for pressure but assumed to be determined at normal
In a triplicate experiment it was found that the test substance has no
defined freezing point.
The test substance became cloudy at a temperature of -30.6 °C (242.4 K),
-26.8 °C ( 246.2 K) and -25 °C (248 K) in test 1, 2 and 3.
The test substance became viscous at approximately -34 °C (239 K), -40
°C (233 K) and -32.8 °C (240.2 K) in test 1, 2 and 3, respectively. An
in the test substance inserted stirrer could not be moved at a
temperature of -50.7 °C (222.3 K), -56.1 °C (216.9 K) and -51.2 °C
(221.8 K) in test 1, 2 and 3, respectively.
The temperature fall was < 5 K/min.
In conclusion, no freezing temperature can be determined. The viscosity
of the test substance increases with decreasing temperature until
finally, the test substance is completely solid
No freezing temperature could be determined, because the viscosity of test substance increases with decreasing temperature until the test substance is completely solid.Pour point: -24 °C at ca. 1013 hPa
The melting point of the substance Fatty acids, C16-18 (even numbered)
and C18-unsatd., branched and linear, di- and triesters with
trimethylolpropane (former CAS 85005 -23 -8) was determined according to
OECD guideline 102 / EU method A.1 using the method to determine
Another determination of pour point according a company internal method
(-24 °C) is supporting.
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