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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
Testing was conducted between 31 March 2010 and 24 August 2010.
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:
differential scanning calorimetry
Key result
Melting / freezing pt.:
723 K
Decomposition:
yes
Remarks:
Test item gradually decomposed upon heating
Sublimation:
no
Remarks on result:
other: No atmospheric pressure was recorded for this endpoint.

Please see Attachment 1 for Results.

Conclusions:
The melting/freezing temperature of the test item has been determined to be not less than 450°C (723K). The test item was determined to gradually decompose upon heating.
Executive summary:

Two physico-chemical properties of the test item have been determined.

Methods employed are designed to be compatible with those specified in Commission Regulation (EC) No 440/2008 of 30 May 2008, Part A: Methods for the determination of physico-chemical properties.

Method

The determination was carried out by differential scanning calorimetry (DSC) using the procedure specified in ASTM E537-86 designed to be compatible with Method A1 Melting/Freezing Temperature ofCommissionRegulation (EC) No 440/2008 of 30 May 2008.

Conclusion

The melting/freezing temperature of the test item has been determined to be not less than 450°C (723K). The test item was determined to gradually decompose upon heating.

Description of key information

Melting point/freezing point [DTPMP-H]: >450°C (Tremain 2010)

Key value for chemical safety assessment

Additional information

The acid form of DTPMP has been demonstrated not to melt below 450ºC (723 K). During heating gradual decomposition of the substance was observed. This result has been reported in a study which was conducted by differential scanning calorimetry using EU Method A.1. The result is considered as reliable and has therefore been assigned as key study.