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Physical & Chemical properties

Boiling point

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Description of key information

The boiling range of C16-18 DMAPA amidoamine was 320.5 °C ± 5 °C – 453.5 °C ± 2 °C at 1013 hPa (OECD Guideline 103/EU method A.2; differential scanning calorimetry).

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
320.5 °C

Additional information

The boiling range of C16-18 DMAPA amidoamine was determined according to OECD Guideline 103 (1995) and EU method A.2 (2008) using differential scanning calorimetry. The boiling range of C16-18 DMAPA amidoamine was 320.5 °C ± 5 °C – 453.5 °C ± 2 °C at 1013 hPa.