Registration Dossier
Registration Dossier
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EC number: 218-524-5 | CAS number: 2172-33-0
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 27 April, 2015 to 28 April, 2015
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling point/boiling range)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Specific details on test material used for the study:
- Identification: FAT 46014/I TE
Lot. OC130702
Appearance: orange powder - Key result
- Boiling pt.:
- > 350 °C
- Atm. press.:
- 1 atm
- Remarks on result:
- other: no boiling point detected until 350 °C
- Conclusions:
- FAT 46014/I had no boiling point until 350 °C.
- Executive summary:
The boiling point of FAT 46014/I was determined in a study conducted according to OECD Guideline 103. Differential scanning calorimetry was used for this purpose. However, the test substance did not boil under the conditions of the test until 350 °C.
Reference
None
Description of key information
The boiling point of FAT 46014/I was determined in a study conducted according to OECD Guideline 103. Differential scanning calorimetry was used for this purpose. However, the test substance did not boil under the conditions of the test until 350 °C.
Key value for chemical safety assessment
Additional information
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.
