Carrot, ext.

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

9 to 10 August 2016

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Justification for type of information:

The study was conducted according to an internationally recognised method, and under GLP. The substance is considered to be adequately characterised with its purity. Therefore full validation applies.

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Version / remarks:

1995

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Version / remarks:

2008

Deviations:

no

Principles of method if other than guideline:

Not applicable

GLP compliance:

yes (incl. QA statement)

Remarks:

GLP compliance programme (inspected on 13-14 October 2014 / signed on 8 April 2015)

Type of method:

method according to Siwoloboff

Key result

Boiling pt.:

ca. 223.7 °C

Atm. press.:

ca. 101 325 Pa

Decomposition:

no

Pre-Test

When heating a sample of the test item in an open test tube (10*100 mm) in an aluminium block with a gas burner, formation of bubbles was observed at approx. 230 °C. At approx. 240 °C a noise of cracking occurred and the burner was turned off. The bubble chain broke at 213 °C. No signs of change were visible after cooling down.

Siwoloboff Method

The test item was filled into a sample tube containing a capillary tube in such a manner that the sealed part of the capillary was lying below the surface of the test item. The sample tube was then set into the aluminium block at 179.9 °C (first determination) and at 195.2 °C (second determination). For the increase of the temperature, a temperature gradient of 1 °C/min was maintained.When bubbles rose constantly on the boiling capillary, heating was turned down, and, cooling slowly, the capillary was observed constantly. The moment at which the chain of bubbles broke was recorded as boiling point (together with the appropriate atmospheric pressure).

The determination was performed in duplicate with fresh samples.

Table 4.3/1: Results

Determination	Boiling Point	Atmospheric Pressure
First determination	222.9 °C (496.1 K)	100127 Pa
Second determination	223.6 °C (496.8 K)	100098 Pa

The deviation of the thermometer of 0.2 K was subtracted from the measured values.

Table 4.3/2: Observations

Observation	First Determination *	Second Determination *
Beginning of Formations of bubbles / Boiling chain, Heating plate turning off	230 °C / 237.2°C	230 °C / 239.8°C
After cooling down	No signs of change were visible

All measured values from the observation are without subtraction of the thermometer deviation.

Table 4.3/3.-Corrected values following Sidney-Young

	Boiling point	Pressure in Pa	Corrected Boling point
First determination	222.9 °C (496.1 K)	100127 Pa	223.39 °C (496.54 K)
Second determination	223.6 °C (496.8 K)	100098 Pa	224.10 °C (497.25 K)
Mean			223.7 °C (496.9 K)

 

Mean ± standard deviation (after correction following Sydney Young) = 223.7 ± 0.5 °C (496.9 ± 0.5 K) at standard pressure (101.325 kPa).

Conclusions:

The initial boiling temperature of the test item has been determined to be ca 223.7 ± 0.5 °C, corrected to standard pressure (101.325 kPa).

Executive summary:

The initial boiling point of the test item was measured under GLP according to OECD 103 / EU A2 guideline, by Siwoloboff.

The test item was filled into a sample tube. The sample tube was then set into the aluminium block at 179.9 °C (first determination) and at 195.2 °C (second determination). For the increase of the temperature, a temperature gradient of 1 °C /min was maintained. When bubbles rose constantly on the capillary, heating was turned down, and, cooling slowly. The moment at which the chain of bubbles broke was recorded (with its atmospheric pressure) as boiling point .The determination was performed in duplicate.

The boiling temperature of the test item has been determined to be ca 223.7 ± 0.5 °C, corrected to standard pressure (101.325 kPa).

No change was observed after cooling down.

Description of key information

The initial boiling temperature of the test item has been determined to be 223.7 ± 0.5 °C, corrected to standard pressure (101.325 kPa).

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

223.7 °C

Additional information

A fully reliable experimental study, conducted according to a recognized OECD/EC method and under GLP, is available. It is considered as a key study.