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Physical & Chemical properties

Melting point / freezing point

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Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
November 1-16, 2016
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Reason / purpose:
reference to same study
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
GLP compliance:
no
Type of method:
capillary method
Specific details on test material used for the study:
SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material: Ryoto Sugar Ester LMD, 6912911B
- Expiration date of the lot/batch: September 11, 2018


STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material: < 15 degrees C
Key result
Melting / freezing pt.:
40.3 °C
Conclusions:
The melting point of LMD is 40.3 degrees C.
Executive summary:

An OECD Guideline 102 test was performed on LMD. The melting point was determined to be 40.3 degrees C. LMD is therefore a solid at room temperature.

Description of key information

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
40.3 °C

Additional information