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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
1998-11-05 to 1999-01-07
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Type of method:
differential scanning calorimetry
Specific details on test material used for the study:
SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: Sponsor and 002

STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: Room temperature, in the dark
Key result
Atm. press.:
ca. 102.98 kPa
Decomposition:
yes
Decomp. temp.:
>= 486.5 - <= 487.5
Remarks on result:
not determinable
Conclusions:
BMS 233101-01 was found to decompose from approximately 487 ± 0.5 K at 102.98 kPa. As a result of this, no value for boiling temperature could be determined at atmospheric pressure. Using a reduced pressure distillation technique, BMS 233101-01 was found to boil with decomposition from approximately 536 ± 0.5 K at 7.9 to 8.4 kPa.

Description of key information

BMS 233101-01 was found to decompose from approximately 487 ± 0.5 K at 102.98 kPa. As a result of this, no value for boiling temperature could be determined at atmospheric pressure. Using a reduced pressure distillation technique, BMS 233101-01 was found to boil with decomposition from approximately 536 ± 0.5 K at 7.9 to 8.4 kPa.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
536 K

Additional information