Oligomerisation products of plasma treated triglycerides, C16-18 (even numbered) and C18 (unsaturated)

Melting point / freezing point

Administrative data

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2019

Report date:

2019

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

July 1995

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Version / remarks:

May 2008

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Test material

Test material information

Constituent 1

Reference substance name:

vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Molecular formula:

C51H92O6 to C69H128O6

IUPAC Name:

vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Constituent 2

Reference substance name:

dimers of vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Molecular formula:

C102H186O12 to C138H256O12

IUPAC Name:

dimers of vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Constituent 3

Reference substance name:

trimers of vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Molecular formula:

C153H280O18 to C207H388O18

IUPAC Name:

trimers of vegetable oil mono- and polyunsaturated C16-C22 triglycerides

Constituent 4

Reference substance name:

tetramers and higher oligomers of vegetable oil mono- and polyunsaturated C16-C22

Molecular formula:

C204H374O24 and higher oligomers

IUPAC Name:

tetramers and higher oligomers of vegetable oil mono- and polyunsaturated C16-C22

Test material form:

liquid: viscous

Results and discussion

Melting / freezing point

Key result

Melting / freezing pt.:

< -80 °C

Remarks on result:

not determinable

Any other information on results incl. tables

Pre-test results:

Room temperature: Clear, slightly yellow, slightly viscous liquid.

4.2°C: A bit more viscous then at reoom temperature.

-21.9°C: Not flowable anymore, but easily piercable with a long thin wire.

-80°C: Solid, but piercable (with pressure), like wax.

According to Annex VII, column 2 of EU regulation 1907/2006 (REACH), the study does not need to be conducted below a lower limit of -20°C. Hence, the main study was not performed, and the melting point is reported to be <-80°C.

Applicant's summary and conclusion

Conclusions:

The melting point of the Oligomerisation product obtained by plasma treatment of vegetable oil mono- and polyunsaturated C16-C22 triglycerides was found to be <-80°C.

Executive summary:

The melting point of the Oligomerisation product obtained by plasma treatment of vegetable oil mono- and polyunsaturated C16-C22 triglycerides was examined in accordance with OECD guideline 102 and EU guideline A.1. In a pre-test, the test item was partially but not completely frozen at – 80 °C. At this temperature, the test item was solid, but wax-like and piercable when the surface was touched (with pressure) with a thin wire.

According to Annex VII, column 2 of EU regulation 1907/2006 (REACH), the study does not need to be conducted below a lower limit of -20°C. Hence, the main study was not performed, and the melting point is reported to be <-80°C.