complex mixture from biological origin

Melting point / freezing point

Link to relevant study record(s)

Reference

Reference 1

Endpoint:

melting point/freezing point

Remarks:

DSC method

Type of information:

read-across from supporting substance (structural analogue or surrogate)

Adequacy of study:

key study

Justification for type of information:

For detailed Justification of the read-across approach, please see the report attached in section 13.

Reason / purpose for cross-reference:

read-across: supporting information

Key result

Decomposition:

yes

Decomp. temp.:

>= 150 °C

Remarks on result:

other: No melting point could be observed

Conclusions:

For the test substance Sophorolipids: fermentation products of glucose and fatty acids, C18 (unsaturated), glycerol esters with yeast Candida Bombicola, partially hydrolysed, no melting point was observed, but decomposition starting at approximately 150 °C.

Executive summary:

The melting temperature of the test item Sophorolipids: fermentation products of glucose and fatty acids, C18 (unsaturated), glycerol esters with yeast Candida Bombicola, partially hydrolysed was determined by differential scanning calorimetry according to OECD Test Guideline 102 [adopted on 27 July 1995] and EU test method A.1 “Melting/freezing temperature”, Council Regulation (EC) No 440/2008 of 30 May 2008 at atmospheric pressure.

The course of the thermographic curve indicated no melting point but decomposition of the test item. The residue looked black and foamy, coming through the hole of the crucible. A preliminary thermogravimetric test had shown evidence for decomposition starting at approx. 150 °C.

This information is used in a read-across approach in the assessment of the target substance.

For justification of read-across please refer to the attached read-across report (see IUCLID section 13).

Reference 2

Endpoint:

melting point/freezing point

Type of information:

read-across from supporting substance (structural analogue or surrogate)

Adequacy of study:

key study

Justification for type of information:

For detailed justification of the read-across approach, please see the report attached in section 13.

Reason / purpose for cross-reference:

read-across: supporting information

Key result

Decomposition:

yes

Remarks on result:

other: The measuring device used for the capillary method did not allow to check the course of the test by direct visual observation. But the observations after the end of the test supported the assumption that the test item had changed.

Conclusions:

For the test substance Sophorolipids: fermentation products of glucose and fatty acids, C18 (unsaturated), glycerol esters with yeast Candida Bombicola, partially hydrolysed, no melting point could be observed, probably decomposition of the substance occured.

Executive summary:

The melting/freezing temperature of the substance Sophorolipids: fermentation products of glucose and fatty acids, C18 (unsaturated), glycerol esters with yeast Candida Bombicola, partially hydrolysed was determined according to OECD guideline no. 102 [adopted on 27 July 1995] and EU test method A.1 [Council Regulation (EC) No 440/2008] with the capillary method. No melting point could be observed in the tested temperature range; probably decomposition of the substance occurred.

This information is used in a read-across approach in the assessment of the target substance.

For justification of read-across please refer to the attached read-across report (see IUCLID section 13).

Description of key information

For the freeze-dried test item, no melting point was observed. Decomposition started at approximately 150 °C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:

150 °C

Additional information

The melting point of Sophorolipids (lyophilized) was determined by two different methods, i.e. by the capillary method as well as by the DSC method. In both cases no melting point was observed. Instead, decomposition at a temperature of ca. 150 °C occurred as observed in the DSC measurement.

In conclusion, no melting point is observed of the lyophilized Sophorolipids until decomposition starts at approximately 150 °C.

 

For the actually produced material, which is 60 %(w/w) in water, the boiling point is expected to be slightly above 100 °C and the freezing point slightly below 0 °C. The behaviour is determined by the water in the solution.