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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Description of key information

Boiling points at normal pressure:
45.85 °C, ESDU
46.04 °C, Majer et al
46 °C, Horvath
45.5 °C, CRC HB Ch & Ph
46.4 °C, Fainberg et al
45.9 °C, Henne et al
46.4 °C, Miller et al

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
45.9 °C

Additional information

Boiling point data have been published in several literature publications. The accessible and most relevant data are summarised here (more references are provided in the literature search). Majer et al is the most reliable study (46.04 °C). ESDU (an accepted organisation for the evaluation of data) has taken into account this and also other publications, when preparing their evaluation. For this reason the ESDU value 45.85 °C (rounded value: 45.9 °C) is considered the most appropriate data available. The rounded value is selected as the key parameter and carried forward for risk assessment, and classification and labelling.


In accordance with Regulation (EC) No. 1907/2006, Annex XI, 1.2, the available data for boiling point is considered to be adequate for the purposes of risk assessment, and classification and labelling, based on the weight-of-evidence.