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Physical & Chemical properties

Boiling point

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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:
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:
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.

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