Registration Dossier
Registration Dossier
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EC number: 231-609-1 | CAS number: 7651-02-7
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
- Study period:
- 2012-03-28 to 2012-03-30
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Reason / purpose for cross-reference:
- reference to same study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Version / remarks:
- 30 May 2008
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- adopted 27th July 1995
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- thermal analysis
- Remarks:
- Differential Scanning Calorimetry
- Melting / freezing pt.:
- 67.4 °C
- Conclusions:
- The melting point of Stearic acid 3-(dimethylaminopropyl)amide determined by differential scanning calorimetry is 67.4°C ± 0.3°C.
- Executive summary:
The melting point of Stearic acid 3-(dimethylaminopropyl)amide determined by differential scanning calorimetry (OECD guideline 102, adopted 27th July 1995 and EU method A.1, 30 May 2008) is reported to be 67.4°C ± 0.3°C.
Reference
The DSC-curves show a sharp endothermic peak (extrapolated onset temperature: 65.7 °C) with a peak maximum at 67.4 °C. The heat flow, proportional to the peak area is determined as approx. 152 J/g. This is within the typical range for a melting process of an organic material.
Description of key information
The melting point of Stearic acid 3-(dimethylaminopropyl)amide determined by differential scanning calorimetry (OECD guideline 102/EU method A.1) is 67.4°C ± 0.3°C.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 67.4 °C
Additional information
The melting point of Stearic acid 3-(dimethylaminopropyl)amide determined by differential scanning calorimetry (OECD guideline 102, adopted 27th July 1995 and EU method A.1, 30 May 2008) is reported to be 67.4°C ± 0.3°C.
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