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Physical & Chemical properties

Flash point

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Reference
Endpoint:
flash point, other
Remarks:
paste like sample
Type of information:
experimental study
Adequacy of study:
key study
Study period:
6 June 2018 - 18 July 2018
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study
Justification for type of information:
Study performed in accordance to recognized testing guideline without GLP.
Qualifier:
according to
Guideline:
ISO 2719 (Determination of flash point - Pensky-Martens closed cup method)
Version / remarks:
BS EN ISO2719:2002
Deviations:
not specified
Principles of method if other than guideline:
NA
GLP compliance:
no
Other quality assurance:
other: ISO 9001
Type of method:
closed cup
Flash point apparatus:
Pensky-Martens apparatus
Specific details on test material used for the study:
Batch A2016-036 representing the registered substance
Key result
Flash point:
> 165 °C
Atm. press.:
101.3 kPa
Remarks on result:
no flash point according to standard method
Interpretation of results:
GHS criteria not met
Conclusions:
Using the Pensky-Martens Closed Cup Method for flash point analysis, a flash point for the test substance was not identified up to 165°C, thus the flash point is > 165°C for "Reaction product of saturated palm kernel fatty acids and oxybispropanediol".
Executive summary:

The test substance was analysed in accordance to BS EN ISO 2719:2002, Determination of Flash Point - Pensky-Martens Closed Cup Method. A flash point was not identified up to 165°C, thus the flash point is > 165°C for the UVCB substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol".

Description of key information

The test substance was analysed in accordance to BS EN ISO 2719:2002, Determination of Flash Point - Pensky-Martens Closed Cup Method. A flash point was not identified up to 165°C, thus the flash point is > 165°C for the UVCB substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol".

 

Supportive data for the estimation of the UVCB substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" identified the flash point to be >100°C. The flash point was predicted by the method described in Danner & Daubert (1983). Input to this model is data on the variation of vapor pressure with temperature and the molecular formula of the constituent. Using the molecular formula for the two main components of "Reaction product of saturated palm kernel fatty acids and oxybispropanediol", it was found that the flash point varies between approximately 100-183°C. Therefore, it is concluded that the flash point is >100°C.

Based on available data, it is concluded that the flash point is > 165°C for "Reaction product of saturated palm kernel fatty acids and oxybispropanediol".

Key value for chemical safety assessment

Flash point at 101 325 Pa:
165 °C

Additional information

The test substance was analysed in accordance to BS EN ISO 2719:2002, Determination of Flash Point - Pensky-Martens Closed Cup Method. A flash point was not identified up to 165°C, thus the flash point is > 165°C for "Reaction product of saturated palm kernel fatty acids and oxybispropanediol".