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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
Experimental start date: 12 January 2016 Experimental completion date: 25 March 2016
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
The determination was carried out using a modified pour point method, using a procedure designed to be compatible with Method A.1 Melting/Freezing Temperature of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.
Deviations:
yes
Remarks:
determination carried out using modified pour point method, using procedure compatible with Method A.1 Melting/Freezing Tem Commission Regulation (EC) No 440/2008 of 30 May 2008 & Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.
Principles of method if other than guideline:
An aliquot of test item was transferred to a test jar which was then enclosed in a glass jacket and was placed in a refrigerator to cool. After removal, the test item was observed by tilting horizontally for a period of 5 seconds to confirm it was stationary. The sample was then placed in to a water bath set at 35 °C. Starting at 10 °C and at increasing intervals of 3 °C, the sample was tilted to a horizontal position for a period of 5 seconds, during which the sample was observed for signs of flow.

The determination was carried out in duplicate.
GLP compliance:
yes (incl. certificate)
Type of method:
pour point
Remarks:
The determination was carried out using a modified pour point method
Key result
Melting / freezing pt.:
ca. 31 °C
Decomposition:
no
Remarks on result:
other: The pour point of the test item has been determined to be 31 ± 3 °C (304 ± 3 K). The pour point temperature may decrease if the test item undergoes agitation.

The results of the main test are shown in the following table:

 

Table 1

 

 

Determination 1

Determination 2

Stationary point (°C)

28.0

28.0

Pour point (°C)

31.0

31.0

 

Overall pourpoint result:       31 ± 3 °C (304 ± 3K)

Conclusions:
The pour point of the test item has been determined to be 31 ± 3 °C (304 ± 3 K). The pour point temperature may decrease if the test item undergoes agitation.
Executive summary:

31 ± 3 °C (304 ± 3 K) using a modified pour point method, designed to be compatible with Method A1 Melting/Freezing Temperature of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995. The pour point temperature may decrease if the test item undergoes agitation.

Description of key information

Melting/Freezing Point.

31 ± 3 °C (304 ± 3 K) using a modified pour point method, designed to be compatible with Method A1 Melting/Freezing Temperature of Commission Regulation (EC) No 440/2008 of 30 May 2008 and Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995. The pour point temperature may decrease if the test item undergoes agitation.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
31 °C

Additional information