Registration Dossier
Registration Dossier
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 200-002-3 | CAS number: 50-01-1
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- test procedure in accordance with national standard methods with acceptable restrictions
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Melting / freezing pt.:
- 188 °C
- Atm. press.:
- 101 325 Pa
- Remarks on result:
- other: Endothermie (Melting point)
- Conclusions:
- The melting point of Guanidine hydrochloride is 188 °C according to DSC.
- Executive summary:
The melting point of Guanidine hydrochloride is 188 °C according to DSC.
Reference
Description of key information
The melting point of Guanidine hydrochloride is 188 °C according to DSC.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 188 °C
Additional information
The melting point of Guanidine hydrochloride is 188 °C according to DSC. Other references report melting points in the range of 178 -188 ° C.
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.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
