Registration Dossier
Registration Dossier
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EC number: 619-905-2 | CAS number: 915416-45-4
Boiling point
Administrative data
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- other: GLP guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 016
- Report date:
- 2016
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling point/boiling range)
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- dynamic method
Test material
- Test material form:
- solid: particulate/powder
- Remarks:
- migrated information: powder
- Details on test material:
- Name of test material (as cited in study report): (1 , 1'-Biphenyl) -2-amine,3',4', 5'-trifluoro-
Physical state: solid
Analytical purity: 100.0 % (1H-NMR, see characterization study no. 15L00258)
BASF SE, D-67056 Ludwigshafen
Lot/batch No.: SK03/186
Expiration date of the lot/batch:Mar 22, 2015
Storage condition of test material:Room temperature, protection against humidity
Constituent 1
Results and discussion
Boiling point
- Boiling pt.:
- 287.3 °C
- Atm. press.:
- 1 013.25 hPa
- Remarks on result:
- other: calculated from the regression equation
Any other information on results incl. tables
The normal boiling temperature of 287.3 °C was calculated from the regression equation.
Applicant's summary and conclusion
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.
