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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Description of key information

140.3 °C (139.7-140.8 °C, Tate et al)
149.5 °C (149-150 °C, Pescatori et al)
149.5 °C (Newman et al)
further values:
137 °C (Barlet et al)
137 °C (Mayo)

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
146 °C

Additional information

According to the given information, the substance is very hygroscopic. Therefore it is relevant that the substance is dried sufficiently before performing the melting point measurement. It is expected that the three higher melting point values are more reliable (i.e. that they better reflect the intrinsic melting point of the substance), as lower values likely reflect samples with greater levels of impurities/moisture. For these three melting points information about purity of the test material was provided. While none of the reported values are reliable in themselves due to lack of documentation, the rather close agreement between independently determined melting points, from independently synthesised samples, lends credibility to the result. For this reason, based on a weight of evidence approach, the average of the three highest values (i.e. 140.3, 149.5, 149.5 °C) is selected as the key value: 146 °C (mean: 146.4 °C, standard deviation: 5.3 °C). This is supported by an other measured melting point value (146-148 °C, given in a patent by Nardi JC, Hussey CL, King LA & Carpio RA, US4115390 (1978)).

In accordance with Regulation (EC) No. 1907/2006, Annex XI, 1.2, the available data for melting point is considered to be adequate for the purposes of risk assessment, and classification and labelling, based on the weight-of-evidence.