Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.
The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 947-750-3 | CAS number: -
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2018
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study with acceptable restrictions
- Reason / purpose for cross-reference:
- reference to same study
- Principles of method if other than guideline:
- A sample of approx. 50 g of samples was placed into a glass beaker and heated using a hot plate. The sample was heated at standard atmospheric pressure and temperature was measured using a standard laboratory thermometer.
- GLP compliance:
- not specified
- Type of method:
- other: in house method
- Key result
- Boiling pt.:
- >= 270 - <= 280 °C
- Atm. press.:
- ca. 1 atm
- Conclusions:
- The sample starts to boil at a temperature of 270 °C and is fully boiling at 280 °C.
- Executive summary:
A sample of approx. 50 g of samples was placed into a glass beaker and heated using a hot plate. The sample was heated at standard atmospheric pressure and temperature was measured using a standard laboratory thermometer. The sample starts to boil at a temperature of 270 °C and is fully boiling at 280 °C.
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2018
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- comparable to guideline study with acceptable restrictions
- Reason / purpose for cross-reference:
- reference to same study
- Principles of method if other than guideline:
- 6.91 mg sample was weighed into an aluminum pan, which was subsequently closed with a perforated lid. The sample was subjected to the temperature program: 25 °C – 400 °C with 5 °C/min.
- GLP compliance:
- not specified
- Type of method:
- other: in house method
- Key result
- Boiling pt.:
- 266 °C
- Atm. press.:
- ca. 1 atm
- Conclusions:
- The boiling temperature of the substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" was evaluated to be 266 °C.
- Executive summary:
The boiling temperature of the substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" was evaluated. A test sample of 6.91 mg was weighed into an aluminum pan, which was subsequently closed with a perforated lid. The sample was subjected to the temperature program: 25 °C – 400 °C with 5 °C/min. The boiling temperature was evaluated to be 266 °C.
Referenceopen allclose all
Description of key information
Two testing data sets on boiling point of the substance "Reaction product of saturated palm kernel fatty acids and oxybispropanediol" are available.
Inhouse testing data from the registrant (Palsgaard), identified a boiling temperature of 266 °C. Testing data from a testing laboratory (Concept Life Sciences) identified a boiling 270°C - 280°C. Based on these data, a boiling point of 266 °C is identified.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 266 °C
Additional information
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
