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Physical & Chemical properties

Boiling point

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Administrative data

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2009-10-20
Reliability:
1 (reliable without restriction)
Reason / purpose for cross-reference:
reference to same study
Reason / purpose for cross-reference:
reference to other study
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
Version / remarks:
92/69/EEC
Deviations:
no
Principles of method if other than guideline:
NA
GLP compliance:
not specified
Type of method:
photocell detection
Atm. press.:
100.79 kPa
Decomposition:
yes
Decomp. temp.:
ca. 100 °C

As the test material decomposes, no value for boiling temperature could be determined.

Conclusions:
The test substance dipotassium persulfate was determined to decompose at ca. 373 K (= 100 °C) at 100.79 kPa before the boiling point was reached. Thus, no value for boiling temperature was determined by.
Executive summary:

Applying photocell detection according to EU method A.2: Boiling Temperature of Commission Directive 92/96/EEC, dipotassium persulfate was determined to decompose at ca. 373 K (= 100 °C) at 100.79 kPa before the boiling point was reached. Three separate tests were carried out.

Description of key information

The test material dipotassium persulfate was determined to decompose at ca. 373 K (= 100 °C) at 100.79 kPa before the boiling point was reached. Thus, no value for boiling temperature was determined (see also key study in section 4.2: Akkim, 2009).

Key value for chemical safety assessment

Additional information

The boiling point of the substances of the Persulfate Category was determined according to EU method A.2 applying photocell detection. Diammonium-, -potassium- and -sodium persulfate were found to decompose at ca. 120 °C (393 K), 100 °C (373K) and 180 °C (453 K) at atmospheric pressures of about 1000 hPa before the boiling point was reached. Thus, for all three substances, no value for boiling temperature was determined.