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Physical & Chemical properties

Boiling point

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Administrative data

Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2009-09-02
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: Guideline study

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2009
Report date:
2009

Materials and methods

Test guidelineopen allclose all
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
GLP compliance:
no
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Chemical structure
Reference substance name:
Amides, C8-18 even numbered, N-[3-(dimethylamino)propyl]
EC Number:
930-947-3
Cas Number:
146987-98-6
Molecular formula:
R-CO(NH)(CH2)(CH2)(CH2)N(Me2), whereas R=C8-18 (even numbered)
IUPAC Name:
Amides, C8-18 even numbered, N-[3-(dimethylamino)propyl]
Details on test material:
- Name of test material (as cited in study report): Amides, Coco, N-(3-(dimethylamino)propyl)
- Physical state: pasty up to solid
- Analytical purity: 98.4 %
- Impurities (identity and concentrations): -
- Purity test date: 26.05.2009
- Lot/batch No.: UB 3385

Results and discussion

Boiling point
Boiling pt.:
ca. 245 °C
Atm. press.:
1 013 hPa

Any other information on results incl. tables

The boiling point of amides, coco, N-(3 -(dimethylamino)propyl) was determined in a study conducted according to OECD Guideline 103 (Boiling point/boiling range) and EU Method A.2 (Boiling Temperature) and using Differential Scanning Calorimetry (DSC). The boiling point was determined to be 245°C ± 35°C (result based on 4 measurements).

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Applicant's summary and conclusion

Conclusions:
The boiling point was determined to be 245°C ± 35°C in a study conducted according to OECD Guideline 103 and EU Method A.2.
Executive summary:

The boiling point of amides, coco, N-(3 -(dimethylamino)propyl) was determined in a study conducted according to OECD Guideline 103 (Boiling point/boiling range) and EU Method A.2 (Boiling Temperature) and using Differential Scanning Calorimetry (DSC). The boiling point was determined to be 245°C ± 35°C (result based on 4 measurements).

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