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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
13 July 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to
Guideline:
OECD Guideline 103 (Boiling Point)
Deviations:
not specified
Qualifier:
according to
Guideline:
EU Method A.2 (Boiling Temperature)
Deviations:
not specified
GLP compliance:
yes (incl. certificate)
Type of method:
other: capillary method
Key result
Remarks on result:
not determinable
Remarks:
no boiling point was observed up to 400 °C.

The test was carried out at 98.0 kPa atmospheric pressure. Using a linear heating rate of 0.5 °C/min the color of the test item was changed to brown, but no boiling point was observed up to 400 °C.

Conclusions:
For the determination of the boiling point, the capillary method is used. A small amount of the test item is heated in the electronic controlled sample block and the temperature around the sample is displayed. The sample is observed visually while raising the temperature. A phase transformation from liquid to vapour usually is deduced by the formation of bubbles. The test item is assessed visually for any possible changes in its appearance, consistency and colour. The initial temperature of boiling or other effects observed is registered with the corresponding heating temperature.

No boiling point was observed of Extract of Chardon marie without support up to 400 °C.

Description of key information

No boiling point was observed of Extract of Chardon marie without support up to 400 °C.

Key value for chemical safety assessment

Additional information

For the determination of the boiling point, the capillary method is used. A small amount of the test item is heated in the electronic controlled sample block and the temperature around the sample is displayed. The sample is observed visually while raising the temperature. A phase transformation from liquid to vapour usually is deduced by the formation of bubbles. The test item is assessed visually for any possible changes in its appearance, consistency and colour. The initial temperature of boiling or other effects observed is registered with the corresponding heating temperature.

No boiling point was observed of Extract of Chardon marie without support up to 400 °C.