Registration Dossier

Physical & Chemical properties

Boiling point

Currently viewing:

Administrative data

Link to relevant study record(s)

Description of key information

No boiling point was observed up to 400°C. 

Key value for chemical safety assessment

Additional information

The determination of the boiling point/ boiling range of the test item was performed according to the EEC Directive 92/69, A.2 "Boiling temperature", December 1992 and to the OECD Guideline No. 103: " Boiling point", adopted July 27, 1995.

The determination of the boiling point was performed using the thermal scanning calorimetry. During the preliminary test, one relevant endothermic peak was detected in the temperature range between 25 °C and 400 °C. This endothermic heat effect was observed at 205 °C and was addressed as melting point. After the experiment the sample had lost about 2 % of its weight, was melted and coloured brown-yellow. No boiling was observed during this experiment.

To confirm this result, further DSC-runs were recorded with a heating rate of 10 K/min. During these runs the endothermic heat effect, the melting of the test item was observed. After the experiment the sample had lost between 1 % and 2 % of its weight, was melted and coloured brown-yellow. The boiling of FAT 60'321/A was not observed. A typical DSC curve is shown in the attached figure.

In conclusion, FAT 60'253/A does not boil under ambient conditions of the test.