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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
08-Jun-2010 to 19-Jul-2010
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: Study conducted in compliance with no or minor deviations from standard test guidelines and/or minor methodological deficiencies, which do not affect the quality of the relevant results. The study report was conclusive and done to a valid guideline.
Qualifier:
according to
Guideline:
EU Method A.2 (Boiling Temperature)
Deviations:
no
Qualifier:
according to
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Deviations:
no
GLP compliance:
no
Type of method:
differential scanning calorimetry
Boiling pt.:
275.2 °C
Atm. press.:
98.7 kPa
Decomposition:
no

Determination of the Boiling Point

 

Heating Range

[°C]

Heating Rate

[°C/min]

Boiling Point

[°C]

Boiling Point

[K]

Preliminary Test

25 - 400

20

284.0

557.2

1stMain Test

250 - 350

10

274.9

548.1

2ndMain Test

250 - 350

10

275.4

548.6

Mean of boiling point:

275.2

548.4

 

The mean boiling point was calculated from the bold values (onset point of the endothermic reaction). No correction for atmospheric pressure was applied. The tabulated values represent rounded results obtained by calculation using the exact raw data.

Conclusions:
The boiling point of the substance was determined to be 275.2 °C. The estimated accuracy is ± 0.5 K. The atmospheric pressure during the boiling point measurements was 98.7 kPa.
Executive summary:

The boiling point of salicylamide was determined by differential scanning calorimetry to be 275.2±0.5°C at 98.7kPa.

 

Description of key information

275.2±0.5°C, 98.7kPa, OECD 103, DSC, Weissenfeld 2010

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
275 °C

Additional information

The only available literature value for the boiling point is considered to be unreliable and is discarded. A recent value measured according to guidelines is selected as the value to take forward for risk assessment, classification and labelling.