Registration Dossier

Administrative data

Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2010
Report date:
2010

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Reference substance name:
Fatty acid C16-18, sodium salt
IUPAC Name:
Fatty acid C16-18, sodium salt
Constituent 2
Reference substance name:
Fatty acids, C16-18, sodium salts
EC Number:
270-299-2
EC Name:
Fatty acids, C16-18, sodium salts
Cas Number:
68424-38-4
Molecular formula:
Unspecified
IUPAC Name:
Fatty acids, C16-18, sodium salts
Constituent 3
Reference substance name:
[TN]Fatty acid C16-18, sodium salt[/TN][AM]100 %[/AM]
IUPAC Name:
[TN]Fatty acid C16-18, sodium salt[/TN][AM]100 %[/AM]

Results and discussion

Boiling point
Boiling pt.:
ca. 425 °C
Atm. press.:
1 008 mBar

Applicant's summary and conclusion

Conclusions:
The test item Fatty acid C16-18, sodium salt, shows a boiling point earliest at ca. 425°C.