Registration Dossier
Registration Dossier
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EC number: 948-916-8 | CAS number: -
Boiling point
Administrative data
- Endpoint:
- boiling 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:
- 2 019
- Report date:
- 2019
Materials and methods
Test guidelineopen allclose all
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- Version / remarks:
- July 1995
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Version / remarks:
- May 2008
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- differential scanning calorimetry
Test material
- 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
- 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
- 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
- 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
Constituent 1
Constituent 2
Constituent 3
Constituent 4
Results and discussion
Boiling point
- Key result
- Remarks on result:
- not determinable
- Remarks:
- Superheating observed, no boiling.
Any other information on results incl. tables
First measurement:
Mass test item: 4.70 mg
Mass crucible before measurement: 49.78 mg
Mass crucible after measurement: 46.05 mg
Observations:
A small amount of the test item was found on the out- side of the crucible. This test material was discol- oured to orange-yellow and had escaped through the perforation.
Second measurement:
Mass test item: 4.46 mg
Mass crucible before measurement: 49.18 mg
Mass crucible after measurement: 45.76 mg
Observations:
A small amount of the test item was found on the out- side of the crucible. The material was discoloured to orange-yellow and had escaped through the perforation. When the crucible was opened, no test item was visible in the crucible, but the inside of the crucible was slightly discoloured to orange-yellow.
Interpretation of the measurements:
Two DSC measurements were performed. In both measurements an endothermic event was visible. Since the event is not a single peak, it could be caused by superheating of the test item, which would also explain the contamination of the crucible after performance.
Applicant's summary and conclusion
- Conclusions:
- The boiling point of the Oligomerisation product obtained by plasma treatment of vegetable oil mono- and polyunsaturated C16-C22 triglycerides could not be determined. The test item was found to become superheated during the DSC experiment as of a temperature of ca. 402°C, but no boiling was observed.
- Executive summary:
The boiling 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 103 and EU guideline A.2.
During the security pre-test, an endothermic effect was observed, beginning at 402°C. However, since the event is not a single peak, it is considered to be caused by superheating of the test item. As a consequence, no boiling point could be determined under the given test circumstances.
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