TEA-Esterquat

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

02 December 2020 - 08 March 2021

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Deviations:

no

GLP compliance:

yes

Type of method:

other: crystallizing point method

Key result

Melting / freezing pt.:

7 °C

Atm. press.:

1 013 hPa

The graphs of the temperature readings showed no sign of a freezing point event (phase change). However, the observations recorded during the test described how the test item became significantly more viscous over a short time period. As the test item cooled it appeared to become more viscous, but this was a much slower change than the significant increase in viscosity that had occurred at 7 ± 1 °C. The procedure of moving the loop during this test can break up a solidifying substance giving the feeling of it being more mobile than it would have been otherwise.
Before the crystallizing point method was used, the preliminary test of the pour point method had been performed as it had been considered the more appropriate method. This method utilises the gradual increase in viscosity of a substance as it cools. However, the test recorded a sudden stationary point at 7.0 °C when the test item had been relatively mobile at 10.0 °C.
This observation at 7.0 °C ties in with the observations from the crystallizing point method.
The definitive test by the pour point was not performed.

Conclusions:

The melting point of Esterification products of triglycerides C18 unsaturated with triethanolamine, dimethyl sulfate quaternized was determined to be 7±1°C.

Executive summary:

The melting point of Esterification products of triglycerides C18 unsaturated with triethanolamine, dimethyl sulfate quaternized was determined according to EU method A.1/OECD TG 102 using the crystallizing point method. The test item did not demonstrate a phase change typical of the crystallizing point method but was observed to become significantly viscous over a short period of time and this was considered as the freezing point.

The melting point of the test item was determined to be 7±1°C.

Description of key information

Melting point: 7°C; OECD TG 102, crystallizing point method); GLP; RL1

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:

7 °C

Additional information

The melting point of Esterification products of triglycerides C18 unsaturated with triethanolamine, dimethyl sulfate quaternized was determined according to EU method A.1/OECD TG 102 using the crystallizing point method. The test item did not demonstrate a phase change typical of the crystallizing point method but was observed to become significantly viscous over a short period of time and this was considered as the freezing point.

The melting point of the test item was determined to be 7±1°C.