Chlorinated Fatty Acid Methyl Ester

Melting point / freezing point

Administrative data

Endpoint:

melting point/freezing point

Remarks:

pour point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2018

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

study well documented, meets generally accepted scientific principles, acceptable for assessment

Justification for type of information:

Data presented as "pour point" but sufficient for use in evaluating the freezing point for this substance.

Data source

Reference

Reference Type:

other company data

Title:

Unnamed

Year:

2018

Report date:

2018

Materials and methods

Test guideline

Qualifier:

equivalent or similar to guideline

Guideline:

other: ASTM D-97

Principles of method if other than guideline:

Method KTP-1007A based on ASTM D-97 "Standard Test Method for Pour Point of Petroleum Products". Coolling bath down to -20F/-30 C.

GLP compliance:

no

Type of method:

pour point

Test material

Test material information

Constituent 1

Reference substance name:

Methyl octadecanoate, chloro

Molecular formula:

C17H30Cl4COOCH3, C17H29Cl5COOCH3 , and C17H28Cl6COOCH3 (primary isomers based on 35-40% Cl by weight)

IUPAC Name:

Methyl octadecanoate, chloro

Constituent 2

Reference substance name:

Methyl hexadecanoate, chloro

Molecular formula:

C15H28Cl4COOCH3 and C15H27Cl5COOCH3 (primary isomers based on 35-40% Cl by weight)

IUPAC Name:

Methyl hexadecanoate, chloro

Constituent 3

Reference substance name:

Methyl dodecanoate, chloro

Molecular formula:

C19H31Cl5COOCH3 and C19H30Cl6COOCH3 (primary isomers based on 35-40% Cl by weight)

IUPAC Name:

Methyl dodecanoate, chloro

additive 1

Reference substance name:

Soybean oil, epoxidized

EC Number:

232-391-0

EC Name:

Soybean oil, epoxidized

Cas Number:

8013-07-8

Molecular formula:

C57H98O12

IUPAC Name:

Epoxidized Soybean Oil

Test material form:

liquid

Details on test material:

A complex combination of chlorinated fatty acid mtethyl esters that are predominantly C18 (~ 70 – 85%) and C16 (~ 15 - 30%) in length. The chlorination levels by weight are between 35-40%. The chlorination process is largely random, though chlorination will occur first by direct addition at unsaturated sites in the unsaturated methyl esters present in the starting material.

Results and discussion

Melting / freezing point

Key result

Melting / freezing pt.:

< -30 °C

Atm. press.:

1 atm

Remarks on result:

not determinable because of methodological limitations

Remarks:

Product still liquid at -30 C.

Applicant's summary and conclusion

Conclusions:

Based on a pour point analysis, the freezing point for C16 and C18 chlorinated fatty acid methyl esters is <-30 C.

Executive summary:

Based on a pour point analysis, the freezing point for C16 and C18 chlorinated fatty acid methyl esters is <-30 C.