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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.

Diss Factsheets

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 guidelineopen allclose all
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
July 1995
Deviations:
no
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

Constituent 1
Chemical structure
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
Chemical structure
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
Chemical structure
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
Chemical structure
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.