Oxidized Corn oil

Boiling point

Link to relevant study record(s)

Reference

Reference 1

Endpoint:

boiling point

Type of information:

(Q)SAR

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Justification for type of information:

It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).

Qualifier:

no guideline available

GLP compliance:

not specified

Type of method:

other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**

Key result

Boiling pt.:

ca. 230 °C

Atm. press.:

ca. 16 mm Hg

Remarks on result:

other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**

Key result

Boiling pt.:

ca. 202 °C

Atm. press.:

ca. 1.4 mm Hg

Remarks on result:

other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**

Conclusions:

The boiling point of linoleic acid is 230°C at 16 mmHg.

Reference 2

Endpoint:

boiling point

Type of information:

(Q)SAR

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Justification for type of information:

It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).

Qualifier:

no guideline followed

GLP compliance:

not specified

Key result

Boiling pt.:

ca. 286 °C

Atm. press.:

ca. 100 mm Hg

Remarks on result:

other: [O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Whitehouse Station, NJ: Merck and Co., Inc., 2006., p. 1176] **PEER REVIEWED**

Conclusions:

The boiling point of oleic acid is 286°C at 100 mmHg.

Reference 3

Endpoint:

boiling point

Type of information:

(Q)SAR

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Justification for type of information:

It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).

Qualifier:

no guideline required

GLP compliance:

not specified

Key result

Boiling pt.:

ca. 351.5 °C

Atm. press.:

other: not specified in bibliographic data

Remarks on result:

other: Lide, D.R. CRC Handbook of Chemistry and Physics 86TH Edition 2005-2006. CRC Press, Taylor & Francis, Boca Raton, FL 2005, p. 3-278] **PEER REVIEWED**

Key result

Boiling pt.:

ca. 215 °C

Atm. press.:

15 atm

Conclusions:

Bling point of palmitic acid 351°C (pression not specified)

Reference 4

Endpoint:

boiling point

Type of information:

(Q)SAR

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Justification for type of information:

It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).

Qualifier:

no guideline required

GLP compliance:

not specified

Key result

Boiling pt.:

ca. 232 °C

Atm. press.:

ca. 15 mm Hg

Conclusions:

boiling point of stearic acid is 232°C at 15 mmHg.

Reference 5

Endpoint:

boiling point

Type of information:

other: bibliography

Adequacy of study:

weight of evidence

Study period:

29 july 2004

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

data from handbook or collection of data

Justification for type of information:

Surrogate substance corn oil, which characterization is similar to corn oil oxidized : identical fatty acids and same contents.

Qualifier:

no guideline available

Principles of method if other than guideline:

Bailey's Industrial Oil and Fat Products, 4th Edition (1979), ISBN 0-471-83957-4.
Ullmans Encyclopaedia of Industrial Chemistry, 5th Edition (1987).
Dangerous Properties of Industrial Materials, 6th Edition (1984), Sax, ISBN 0-442-283040.
Hawley's Condensed Chemical Dictionary, 11th Edition.

GLP compliance:

not specified

Type of method:

other: Bibliographic source without method

Key result

Boiling pt.:

> 250 °C

Decomposition:

yes

Remarks:

Triglycerides decomposes before ebulition.

Decomp. temp.:

< 250 °C

Conclusions:

Corn oil oxidised boiling point can be extrapolated to corn oil boiling point at a value above 250°C.

Description of key information

Constituent name	CAS nr	Boiling point (°C)	source
Linoleic acid (58%)	60 -33 -3	230 16 mmHg	HSDB
Oleic acid (27%)	112 -80 -1	235.70 @ 18 mmHg	HSDB
Palmitic acid (11%)	57 -10 -3	215 @ 15 atm (or  351.50 @ 1atm)	HSDB
stearic acid (1.5%)	57 -11 -4	232 @ 15 mmHg	HSDB

Additional information

The boiling point of the test substance is between 200 and 250 °C at a pressure comprise between 10 mmHg and 20 mmHg, in adequacy with data from GESAMP.