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Reference
Endpoint:
relative self-ignition temperature (solids)
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
EU Method A.16 (Relative Self-Ignition Temperature for Solids)
GLP compliance:
not specified
Key result
Remarks on result:
no self ignition observed under the test conditions
Remarks:
no self-ignition temperature observed up to the decomposition temperature
Conclusions:
The relative self-ignition temperature of C8 -18 AAPB was investigated in a study conducted according to EU Method A.16 (Relative Self-Ignition Temperature for Solids). Up to the decomposition temperature (208°C) no self-ignition temperature was observed.
Executive summary:

The relative self-ignition temperature of C8 -18 AAPB was investigated in a study conducted according to EU Method A.16 (Relative Self-Ignition Temperature for Solids). C8 -18 AAPB is a solid, powdery substance which decomposes above 208°C. Up to the decomposition temperature (208°C) no self-ignition temperature was observed.

Description of key information

relative self-ignition temperature of C8 -18 AAPB:  no self-ignition temperature observed up to the decompostion temperature (208°C)
relative self-ignition temperature of C12 AAPB: no self-ignition temperature observed up to the decomposition temperature (260°C)

Key value for chemical safety assessment

Additional information

In studies conducted according to EU Method A.16 (Relative Self-Ignition Temperature for Solids), the relative self-ignition temperature of C8 -18 AAPB and C12 AAPB was investigated. Up to the decomposition temperatures (>=208°C) no self-ignition temperature was observed. All AAPBs are similar in structure, contain all the same zwitterionic structure. They differ, however, by their carbon chain length distribution and the degree of unsaturation (<=20%) in the fatty acid moiety. The content of minor constituents in all products are comparable and differ to an irrelevant amount. Based on the available data, it can be assumed that chain length distribution and degree of unsaturation of the fatty acid chain have a minor impact on this endpoint.