2-Propenoic acid, methyl ester, reaction products with 2-ethyl-1-hexanamine and sodium hydroxide

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

March 09, 2018 - June 11, 2018

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Specific details on test material used for the study:

- Composition of test material: Sodium-2-ethylhexyliminomonopropionate and Sodium-2-ethylhexyliminodipropionate
- Analytical purity: >=98%
- Purity test date: 13 December 2017
- Lot/batch No.: WI6K21X06-FD2
- Expiration date of the lot/batch: 05 December 2018
- Appearance: White paste
- Storage: At room temperature

Key result

Remarks on result:

not determinable

Preliminary test

Starting at 200°C, the weight of the sample decreased significantly. At 237°C, the sample weight had decreased by 25%. After the experiment, black residue was observed on the lid of the sample container and a black residue remained in the sample container (original colour: white). The change of the colour indicated reaction and/or decomposition of the test item.

Main study

An endothermic peak was observed between 25°C and 175°C. Based on the weight loss observed during the preliminary test, the endothermic effect was due to evaporation of evaporation of impurities including residual water. An endothermic peak was observed starting at 175°C. The endothermic effect was due to reaction and/or decomposition of the test item. After the experiment, an off-white residue remained in the sample container (original colour: white). The change of the colour indicated reaction and/or decomposition of the test item. 

Conclusions:

The boiling temperature of the test item was tested by DSC. Reaction and/or decomposition of the test item was observed during DSC experiment at temperatures of > 175°C (> 448K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no boiling temperature.

Executive summary:

The boiling point of the test item was investigated in a GLP-compliant study performed in accordance with EC A.2 method and OECD Guideline No. 103, using Differential Scanning Calorimetry (DSC). Reaction and/or decomposition of the test item was observed during DSC experiment at temperatures of > 175°C (> 448K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no boiling temperature.

Description of key information

The boiling point of 2-Propenoic acid, methyl ester, reaction products with 2-ethyl-1-hexanamine and sodium hydroxide (methanol free) was investigated in a GLP-compliant study performed in accordance with EC A.1 method and OECD Guideline No. 102, using Differential Scanning Calorimetry (DSC). Reaction and/or decomposition of the test item was observed during DSC experiment at temperatures of > 175°C (> 448K). Boiling of the test item was not observed below the temperature at which reaction and/or decomposition started.  Based on this, the test item has no boiling temperature.

Additional information

The boiling point of 2-Propenoic acid, methyl ester, reaction products with 2-ethyl-1-hexanamine and sodium hydroxide (methanol free) was investigated in a GLP-compliant study performed in accordance with standard methods, without deviations (Volic, 2018). The study is considered as reliable (Klimisch 1) and was selected as key study for the endpoint.