[No public or meaningful name is available]

Melting point / freezing point

Administrative data

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

14 September 2017 - 19 October 2017

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

from 27 July 1995

Deviations:

no

Test guideline 3

Qualifier:

according to guideline

Guideline:

EPA OPPTS 830.7200 (Melting Point / Melting Range)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Test material

Test material information

Constituent 1

Reference substance name:

Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated

Molecular formula:

Molecular formula of the eponymous compound: C6H14O12P2

IUPAC Name:

Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated

Test material form:

solid

Details on test material:

Batch No.: 18224600

Results and discussion

Melting / freezing point

Key result

Atm. press.:

1 001 hPa

Decomposition:

yes

Remarks:

No melting point up to the decomposition temperature

Decomp. temp.:

ca. 100 °C

Any other information on results incl. tables

At approx. 100 °C, an endothermic effect was observed, which cannot be clearly assigned to the melting of the test item.

No further thermal effects were observed up to the test end temperature of 500 °C.

No.	Sample weight (mg)	Onset of effect (°C)	Range of effect (°C)	Weight loss (mg)	Atmospheric pressure (hPa)
1	10.78	110	100 -220 (endo)	4.44	1001
2	11.56	110	100 -220 (endo)	4.64	1001

To verify the results of the DSC measurement, an additional measurement in a glass test tube was performed in the temperature range of -11 – 100 °C. At approx. -11 °C the test item is a solid and of caramel-like consistency. From approx. -11 to 100 °C no changes in the colour or the consistency could be observed. At approx. 100 °C the test item changes its colour, starts to melt and simultaneously the decomposition of the test item starts. According to the observations during the test in the glass test tube, the endothermic effect in the DSC measurements with open crucibles cannot be assigned to the melting or the boiling of the test item, because the test item starts to decompose at this temperature.

Applicant's summary and conclusion

Conclusions:

The test item Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated (EC no. 944-754-7) has no melting point at atmospheric pressure (1001 hPa) up to its decomposition at approx. 100 °C, as determined by differential scanning calorimetry and optical method according to Regulation EC No. 440/2008 Method A.1. and OECD Test Guideline 102 (1995).

Executive summary:

The test item Fructose-1,6-Diphosphate, raw: Glucose anaerobically fermented by Saccharomyces cerevisiae, concentrated, phosphorylated (EC no. 944-754-7) has no melting point at atmospheric pressure (1001 hPa) up to its decomposition at approx. 100 °C, as determined by differential scanning calorimetry and optical method according to Regulation EC No. 440/2008 Method A.1. and OECD Test Guideline 102 (1995).