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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
From 6 July 2012 to 27 September 2012
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: Study conducted in compliance with international standard guidelines under GLP conditions. The study report was well documented with all mandatory information included
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Remarks:
11-04-11
Type of method:
method to determine freezing temperature
Melting / freezing pt.:
< 20 °C

Preliminary Test

The test item was filled into glass vessels and stored at –80, –20 and 5 °C. The results of the preliminary test are shown in the following table:

Room Temperature

5°C

-20°C

-80°C

liquid, orange/brown

liquid

stiff like beaten egg whites

solid

Main Study

In the preliminary test, the test item was not solid at -20°C; complete solidification occurred only at -80°C. The main study was not conducted as the test item is not solid at -20 °C.

Therefore, according to REACH annex VII, column 2 of section 7.2 the determination of the freezing does not need to be conducted below a lower limit of-20°C and the freezing point should be stated as <-20 °C.

Conclusions:
The freezing point of the test item is <20°C.
Executive summary:

The determination of the freezing point of the test item was performed according to Method 102 of OECD guidelines, Method A.1 "Melting/Freezing temperature" of Commission of Regulation n°440/2008 of 30 May 2008 and GLP.

No deviations from the guideline was observed during the test.

In the preliminary test, the test item was filled into glass vessels and stored at –80, –20 and 5 °C.

In the preliminary test, the test item was not solid at -20°C; complete solidification occurred only at -80°C.The main study was not conducted as the test item is not solid at -20 °C.

Therefore, according to REACH annex VII, column 2 of section 7.2 the determination of the freezing does not need to be conducted below a lower limit of-20°C and the freezing point should be stated as <-20 °C.

Description of key information

Experimental freezing point: <20°C

Key value for chemical safety assessment

Additional information

The experimental determination of the freezing point of the test item was performed according to Method 102 of OECD guidelines, Method A.1 "Melting/Freezing temperature" of Commission of Regulation n°440/2008 of 30 May 2008 and GLP.

No deviations from the guideline was observed during the test.

In the preliminary test, the test item was not solid at -20°C; complete solidification occurred only at -80°C.

Therefore, according to REACH annex VII, column 2 of section 7.2 the determination of the freezing does not need to be conducted below a lower limit of-20°C and the freezing point should be stated as <-20 °C.