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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
From August 22, 2022 to September 28, 2022
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
GLP compliance:
yes (incl. QA statement)
Type of method:
method to determine freezing temperature
Specific details on test material used for the study:
Aspect : Clear, transparent and slightly yellow liquid
Lot No. : OP2201 ERYD 220610
Purity : 91.2%
Expiration date : June 30,2023
Key result
Melting / freezing pt.:
-24 °C
Atm. press.:
1 013 hPa
Sublimation:
no
Conclusions:

Freezing point of (S)-1,3,4-trihydroxybutan-2-one: -24.0°C (249.2 K)
Executive summary:

A freezing point temperature of -24.0°C (249.2 K) was determined as the average of both
main tests (Test 1: -23.9°C and Test 2: -24.1°C).
Therefore:
Freezing point of (S)-1,3,4-trihydroxybutan-2-one: -24.0°C (249.2 K)


 

Description of key information

The freezing point of (S)-1,3,4-trihydroxybutan-2-one was measured according to the OECD guideline No.102
(method of the freezing temperature).
A temperature of -24.0°C (249.2 K) was determined as the average of both main tests.
Therefore:
Freezing point of (S)-1,3,4-trihydroxybutan-2-one: -24.0°C (249.2 K)

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-24 °C

Additional information