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EC number: 457-630-8 | CAS number: 2138836-26-5
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:
- From September 22, 2004 to September 30, 2004
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- thermal analysis
- Key result
- Decomposition:
- yes
- Decomp. temp.:
- >= 155 - <= 325 °C
- Conclusions:
- Under the conditions of the study, the DSC measurements in closed glass crucibles showed no endothermic effect prior to the exothermal decomposition. The test substance has no melting point. The test substance decomposes first.
- Executive summary:
A study was conducted to determine the melting point of the test substance according to OECD Guideline 102 and EU Method A.1, in compliance with GLP.
The test was carried out with the purified test substance. The determination of the melting point/melting range was carried out by differential scanning calorimetry (DSC).
Under the conditions of the study, the DSC measurements in closed glass crucibles showed no endothermic effect prior to the exothermal decomposition. The test substance has no melting point. The test substance decomposes first.
Reference
The differential scanning calorimetry (DSC) measurements in closed glass crucibles showed no endothermic effect prior to the exothermal decomposition. The test substance has no melting point. The test substance decomposes first.
Description of key information
The test substance has no melting point as it decomposes before melting (Franke, 2004).
Key value for chemical safety assessment
Additional information
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