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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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

melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
The endpoint is taken from a peer reviewed source (CRC Handbook of Chemistry and Physics) and is considered adequate for submission. No methodology or raw data are available in the source.
Principles of method if other than guideline:
No methodology information provided in source literature.
GLP compliance:
not specified
Type of method:
other: Not provided
Melting / freezing pt.:
-88.2 °C
Atm. press.:
1 atm
The melting point of allylamine is -88.2 °C.

Description of key information

A single key study is used to determine the melting/freezing point of allylamine: Melting Point = -88.2 °C; Lide (2002),  CRC Handbook of Chemistry and Physics.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-88.2 °C

Additional information