Registration Dossier
Registration Dossier
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EC number: 295-893-9 | CAS number: 92129-93-6
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Report date:
- 2018
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- differential scanning calorimetry
Test material
- Reference substance name:
- Whey, lactose-low
- EC Number:
- 295-893-9
- EC Name:
- Whey, lactose-low
- Cas Number:
- 92129-93-6
- IUPAC Name:
- Whey, lactose-low
Constituent 1
Results and discussion
Boiling point
- Key result
- Boiling pt.:
- 101.4 °C
- Atm. press.:
- 101.3 kPa
- Decomposition:
- no
Applicant's summary and conclusion
- Conclusions:
- After correction using the Sydney Young equation, the initial boiling point of the substance was determined as 101.4 °C at 101.3 kPa (mean of 101.5 °C for the second determination and 101.3 °C for the third determination).
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