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EC number: 209-567-0 | CAS number: 585-88-6
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- From 27 February 2018 to 26 April 2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Version / remarks:
- Version 2008
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- Version / remarks:
- Version 1995
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- differential scanning calorimetry
- Specific details on test material used for the study:
- Identification : MALTITOL
CAS No. : 585-88-6
EC No. : 209-567-0
Batch ELEL7
Appearance White powder - Key result
- Boiling pt.:
- 276.3 °C
- Atm. press.:
- 1 013 hPa
- Remarks on result:
- other: 276.3 ± 0.5°C based on two assays.
- Conclusions:
- The boiling point of Maltitol is 276.3 ± 0.5°C at atmospheric pressure.
- Executive summary:
The boiling point of Maltitol was determined according to EU Method A.2 and OECD 103 and in compliance with the GLP.
The boiling point was measured using the differential scanning calorimetry method. The heating procedure was first performed from room temperature to 600 °C. The other assays were performed up to the temperature necessary to obtain the expected peaks.
The observed boiling point of 2 assays corrected to the atmosphéric pressure was 276.2 °C and 276.3 °C respectively. After the experimentation, a black residue was observed, corresponding to arround 10.5 % of the tested sample.
The boiling point of Maltitol is 276.3 ± 0.5°C at atmospheric pressure.
The boiling point study is classified as acceptable, and satisfies the guideline requirements of the EU method A.2 and OECD 103.
Reference
The observed boiling point of one assay was 274.5 °C. The boiling point corrected to the atmospheric pressure was 276.2 °C. After the experimentation, a black residue was observed, corresponding to 1.31 mg (10.0% of the initial mass in the crucible).
The observed boiling point of the other assay was 274.6 °C. The boiling point corrected to the atmospheric pressure was 276.3 °C. After the experimentation, a black residue was observed, corresponding to 2.15 mg (10.8% of the initial mass in the crucible).
Description of key information
The boiling point of Maltitol is 276.3 ± 0.5°C at atmospheric pressure.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 276.3 °C
Additional information
The boiling point of Maltitol was determined according to EU Method A.2 and OECD 103 and in compliance with the GLP.
The boiling point was measured using the differential scanning calorimetry method. The heating procedure was first performed from room temperature to 600 °C. The other assays were performed up to the temperature necessary to obtain the expected peaks.
The observed boiling point of 2 assays corrected to the atmosphéric pressure was 276.2 °C and 276.3 °C respectively. After the experimentation, a black residue was observed, corresponding to arround 10.5 % of the tested sample.
The boiling point of Maltitol is 276.3 ± 0.5°C at atmospheric pressure.
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