Pyrolytic sugar

Boiling point

Administrative data

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

13-10-2020/3-11-2020

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Data source

Reference

Reference Type:

study report

Title:

Unnamed

Year:

2021

Report date:

2021

Materials and methods

Test guideline

Test guideline 1

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Deviations:

no

Test guideline 2

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Version / remarks:

30 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:

1,6-anhydro-β-D-glucose

EC Number:

207-855-0

EC Name:

1,6-anhydro-β-D-glucose

Cas Number:

498-07-7

Molecular formula:

C6H10O5

IUPAC Name:

(1R,2S,3S,4R,5R)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol

Constituent 2

Reference substance name:

Glycollaldehyde

EC Number:

205-484-9

EC Name:

Glycollaldehyde

Cas Number:

141-46-8

Molecular formula:

C2H4O2

IUPAC Name:

2-hydroxyacetaldehyde

Constituent 3

Reference substance name:

Organic acids

IUPAC Name:

Organic acids

Constituent 4

Reference substance name:

Ketones

IUPAC Name:

Ketones

Constituent 5

Reference substance name:

Phenols

IUPAC Name:

Phenols

Constituent 6

Reference substance name:

Water

EC Number:

231-791-2

EC Name:

Water

Cas Number:

7732-18-5

Molecular formula:

H2O

IUPAC Name:

water

Constituent 7

Reference substance name:

Oligomers of sugars and anhydrosugars

IUPAC Name:

Oligomers of sugars and anhydrosugars

Test material form:

liquid: viscous

Results and discussion

Boiling point

Key result

Boiling pt.:

>= 63 - <= 149.71 °C

Atm. press.:

1 004 mBar

Any other information on results incl. tables

Observatio

Values Observations

	Mass test item	Mass crucible (before measurement)	Mass crucible (after measurement)	Observations
First Measurement	2.44 mg	47.40 mg	46.92 mg	After the test the crucible was visually unchanged
Second Measurement	2.44 mg	47.40 mg	46.91 mg	After the test the crucible was visually unchanged
Third Measurement	2.51 mg	47.19 mg	46.74 mg	After the test the crucible was visually unchanged

Interpretation of the measurements

After the test the crucible was visually unchanged. Three DSC measurements were performed.

In all measurements a flat broad endothermic event with slightly lowered baseline was detected, this behavior can be assumed to be boiling. Therefore, the boiling point is indicated in the range with peak maximum and was evaluated with event markers for marking start and end as well as peak maximum ((for safety reasons the lowest peak maximum was given).
The Peak maximum could be the boiling point of the main component because the test item is a UVCB substance.

Presentation of results
All results are presented in the following table.

Beginning of boiling process	in °C (event mark)	in K
1 Determination	63.66	336.81
2 Determination	63.00	336.15
3 Determination	63.38	336.53
Min	63.00	336.15
Peak max	in °C (onset)	in K
1 Determination	114.78	387.93
2 Determination	106.63	379.78
3 Determination	125.63	398.78
Min	106.63	379.78
End of boiling process	in °C (event mark)	in K
1 Determination	149.71	422.86
2 Determination	149.30	422.45
3 Determination	149.49	422.64
Max	149.71	422.86

Validity

The validity criteria apply only if the test was determined using DSC.
As the test item is a mixture (UVCB) a boiling range can be expected. Therefore, the boiling range is stated for the test item.

Applicant's summary and conclusion

Conclusions:

A range of 63.00 °C – 149.71 °C (336.15 K – 422.86 K) as boiling process with a lowest peak maximum of 106.63 °C (379.78 K)

Executive summary:

The determination of the boiling point of Pyrolytic Sugar was performed via DSC (differential scanning calorimetry. In all runs one flat broad event was detected. The event is endotherm and is stated as the boiling point.

Based on the pre-test a boiling point was determined under these circumstances as the endothermic event giving in a range of:

63.00 °C (336.15 K) to 149.71 (422.86 K)with a peak maximum of 106.63 °C (379.78 K) (for safety reasons the lowest peak maximum was given)
These values are the results from three independent determinations.

No observations were made which might cause doubts on the validity of the study outcome. Therefore, the result of the study is considered valid.