Registration Dossier
Registration Dossier
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EC number: 203-013-1 | CAS number: 102-20-5
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
The melting point was determined to be 26-27 °C at 1013.25 hPa
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 26 °C
Additional information
A literature review was conducted. In a weight of evidence approach the literature values were evaluated. Lassak and Southwell, 1969 reports the melting point to be 26-27 °C. The CRC Handbook of Chemistry and Physics 88th Edition (2008) reports the melting point to be 26.5 °C, the Jean-Claude Bradley Open Melting Point Dataset report the melting point to be 26.5°C . In the Online Edition: "Specifications for Flavourings" provided by JECFA the melting point was reported to be 28 °C and Marie, C, 1919 reports the melting point to be 20 °C. All reported values are in the same range.
According to the ECHA guidance IR/CSA R7a (May 2008) the REAXYS database was regarded as most reliable and the melting point of 26 - 27 °C was chosen as chosen as key value for chemical safety assessment.
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.
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