Registration Dossier
Registration Dossier
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EC number: 406-250-0 | CAS number: 72619-32-0 HALOXYFOP R-(+)-ME HERBICIDAL CHEMICAL
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 103 (Boiling Point)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- GLP compliance:
- yes
- Type of method:
- other: Buchi 530 melting/boiling point apparatus
- Specific details on test material used for the study:
- XRD 535 Methyl ester
Lot #: AGR 267521
Purity: 99% - Key result
- Boiling pt.:
- > 437 °C
- Remarks on result:
- other: estimated value
- Conclusions:
- Not determinable, >280°C (>553 K)
Estimated value >437°C (>710 K) - Executive summary:
The study was conducted according to OECD guideline 103 and EEC method A2.
The boiling point determination was performed using a Buchi 530 melting/boiling point apparatus. Determination of the boiling point of the test substance was attempted by separately heating samples of the analytical and technical grade materials to the upper temperature attainable for the apparatus (280°C). Boiling of analytical or technical grade test substance was not noted up to 280°C, thus the boiling point was not determinable. However, it was possible to extrapolate the boiling point of the test substance, from the pre-determined vapour pressure. In addition, it is also possible to estimate the normal boiling point based on the structure of the compound. Thus, the normal boiling point of the test substance was estimated to be >437°C (>710 K).
Reference
Description of key information
OECD 103, EU Method A.2
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 437 °C
Additional information
Boiling point of ≥437 °C in accordance with OECD 103, EU Method A.2.
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