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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2017-03-01 to 2018-01-16
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
GLP compliance:
no
Type of method:
differential scanning calorimetry
Key result
Melting / freezing pt.:
185 °C
Conclusions:
The melting point of Fatty acids, C18 unsatd., mono and diester with triethanolamine , di-Me sulfate-quaternized was determined to be 185 °C by differential scanning calorimetry (DSC), according to OECD Guideline 102.

Description of key information

The melting point of Fatty acids, C18 unsatd., mono and diester with triethanolamine , di-Me sulfate-quaternized was determined to be 185 °C by differential scanning calorimetry (DSC), according to OECD Guideline 102.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
185 °C

Additional information