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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2016-03-02
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study with acceptable restrictions
Remarks:
not performed according to GLP
Reason / purpose for cross-reference:
reference to same study
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
Qualifier:
according to guideline
Guideline:
other: DIN 51004
Deviations:
no
Qualifier:
according to guideline
Guideline:
other: DIN 51006
Deviations:
no
GLP compliance:
no
Type of method:
differential scanning calorimetry
Key result
Melting / freezing pt.:
119 °C
Decomposition:
yes
Decomp. temp.:
> 320
Remarks on result:
other:
Remarks:
A boiling point was not observed, but decomposition of the test substance was observed during a thermogravimetric analysis. The pressure during the test was not reported, however an atmospheric pressure can be assumed.

Thermo gravimetry (TGA) resulted in decomposition of the test sample above 320 °C before boiling.

Residue of thermogravimetric analysis: 14.2%.

Conclusions:
The melting point of Fatty acids, C18-24, zinc salts is 119 °C.

Description of key information

The melting point of substance Fatty acids, C18-24, zinc salts is 119°C at atmospheric pressure.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
119 °C

Additional information

Differential scanning calorimetry (DSC); according to regulation (EC) No. 440/2008, A.1 and DIN 51004 and thermo gravimetry (TGA), according to DIN 51006.