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Boiling point

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Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline available
GLP compliance:
not specified
Type of method:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 230 °C
Atm. press.:
ca. 16 mm Hg
Remarks on result:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 202 °C
Atm. press.:
ca. 1.4 mm Hg
Remarks on result:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Conclusions:
The boiling point of linoleic acid is 230°C at 16 mmHg.
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline followed
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 286 °C
Atm. press.:
ca. 100 mm Hg
Remarks on result:
other: [O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Whitehouse Station, NJ: Merck and Co., Inc., 2006., p. 1176] **PEER REVIEWED**
Conclusions:
The boiling point of oleic acid is 286°C at 100 mmHg.
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline required
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 351.5 °C
Atm. press.:
other: not specified in bibliographic data
Remarks on result:
other: Lide, D.R. CRC Handbook of Chemistry and Physics 86TH Edition 2005-2006. CRC Press, Taylor & Francis, Boca Raton, FL 2005, p. 3-278] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 215 °C
Atm. press.:
15 atm
Conclusions:
Bling point of palmitic acid 351°C (pression not specified)
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline required
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 232 °C
Atm. press.:
ca. 15 mm Hg
Conclusions:
boiling point of stearic acid is 232°C at 15 mmHg.
Endpoint:
boiling point
Type of information:
other: bibliography
Adequacy of study:
weight of evidence
Study period:
29 july 2004
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
Surrogate substance corn oil, which characterization is similar to corn oil oxidized : identical fatty acids and same contents.
Qualifier:
no guideline available
Principles of method if other than guideline:
Bailey's Industrial Oil and Fat Products, 4th Edition (1979), ISBN 0-471-83957-4.
Ullmans Encyclopaedia of Industrial Chemistry, 5th Edition (1987).
Dangerous Properties of Industrial Materials, 6th Edition (1984), Sax, ISBN 0-442-283040.
Hawley's Condensed Chemical Dictionary, 11th Edition.
GLP compliance:
not specified
Type of method:
other: Bibliographic source without method
Key result
Boiling pt.:
> 250 °C
Decomposition:
yes
Remarks:
Triglycerides decomposes before ebulition.
Decomp. temp.:
< 250 °C
Conclusions:
Corn oil oxidised boiling point can be extrapolated to corn oil boiling point at a value above 250°C.

Description of key information

Constituent name  CAS nr  Boiling point (°C) source
 Linoleic acid (58%)  60 -33 -3 230 16 mmHg HSDB
 Oleic acid (27%)  112 -80 -1 235.70 @ 18 mmHg HSDB
 Palmitic acid (11%)  57 -10 -3 215 @ 15 atm (or  351.50 @ 1atm) HSDB
 stearic acid (1.5%)  57 -11 -4 232 @ 15 mmHg HSDB

Key value for chemical safety assessment

Additional information

The boiling point of the test substance is between 200 and 250 °C at a pressure comprise between 10 mmHg and 20 mmHg, in adequacy with data from GESAMP.