Registration Dossier
Registration Dossier
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EC number: 297-672-2 | CAS number: 93686-22-7 Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Citrus reticulata, x C. sinensis, Rutaceae.
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:
- 2010
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: Study according to methodology comparable to international guideline (OECD guideline 103, distillation method).
- Reason / purpose for cross-reference:
- reference to same study
- Qualifier:
- equivalent or similar to guideline
- Guideline:
- OECD Guideline 103 (Boiling point/boiling range)
- Deviations:
- no
- Principles of method if other than guideline:
- 200 ml (175.7 g) of sample were heated by means of a hemispherical heating mantle at ambient pressure (1003 hPa). Bottom and head temperatures and amount of distillate were read and correlated to the distillation time to develop a distillation curve diagram. Extrapolation to standard pressure of 1013 hPa was not performed.
- GLP compliance:
- not specified
- Type of method:
- distillation method
- Key result
- Boiling pt.:
- 168 °C
- Atm. press.:
- 1 003 hPa
- Remarks on result:
- other: Standard deviation: +/- 10 degrees Celsius
- Conclusions:
- The start boiling point of tangerine oil is 168°C.
- Executive summary:
The start boiling point of tangerine oil was determined according to methodology comparable to OECD guideline 103 using the distillation method. The boiling point was found to be 168 +/- 10°C at 1003 hPa.
Reference
Detailed results
Time (h) |
Bottom Temperature (°C) |
Head Temperature (°C) |
Amount of Distillate (g) |
Amount of Distillate (%) |
Comments |
00:00 |
22 |
21 |
0 |
0.0 |
|
00:05 |
48 |
21 |
0 |
0.0 |
|
00:10 |
77 |
21 |
0 |
0.0 |
|
00:15 |
99 |
21 |
0 |
0.0 |
|
00:20 |
121 |
21 |
0 |
0.0 |
|
00:25 |
136 |
21 |
0 |
0.0 |
|
00:30 |
149 |
21 |
0 |
0.0 |
|
00:34 |
160 |
21.5 |
0 |
0.0 |
Start of boiling |
00:35 |
163 |
22 |
0 |
0.0 |
|
00:40 |
166 |
22 |
0 |
0.0 |
|
00:45 |
168 |
24 |
0 |
0.0 |
|
00:50 |
174 |
29 |
0 |
0.0 |
|
00:52 |
175 |
48 |
0.05 |
0.0 |
first distillate |
00:55 |
178 |
167 |
6.2 |
3.7 |
|
01:00 |
178 |
168 |
22.8 |
13.5 |
|
01:05 |
178 |
168 |
39.8 |
23.6 |
|
01:10 |
178 |
168 |
50.75 |
9.8 |
|
At ambient air pressure of 1003 hPa the following was observed:
- The sample of tangerine oil cold pressed 1-fold started to boil at a bottom temperature of 160 °C.
- First distillate was obtained at 48 °C (head temperature).
- Head temperature reached a plateau at 168 °C.
- Bottom temperature reached a plateau at 178 °C
Description of key information
The start boiling point of tangerine oil is 168°C.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 168 °C
Additional information
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