Registration Dossier
Registration Dossier
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EC number: 220-621-2 | CAS number: 2835-99-6
Boiling point
Administrative data
Link to relevant study record(s)
Description of key information
The boiling point of 4-Amino-m-cresol could not be determined by the Siwoloboff and DSC method (OECD 103). For both methods, the test material melted with decomposition from 156 to 190 °C. Another exothermic decomposition was noted from 220°C in DSC method.
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 190 °C
Additional information
The boiling point of 4-Amino-m-cresol was evaluated by following OECD guideline 103 (Boiling Point/Boiling Range).
Method according to Siwoloboff and differential scanning calorimetry (DSC) were used for the determination of boiling point. In the DCS method, AISI and AI crucible were employed to investigate in details the various changes which occurred on heating to the sample under different heating conditions. In Siwoloboff method, three measurements were performed. On each measure, the normal behavior of the test material was observed.
For both methods, the test material melted with decomposition from 156 to 190 °C. Another exothermic decomposition was noted from 220°C in DSC method.
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