Registration Dossier
Registration Dossier
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EC number: 268-615-9 | CAS number: 68131-33-9 The solution formed by reacting the sodium salts of green liquor with calcium hydroxide.
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
- The melting temperature of White liquor is in the range of - 7.0 to -16.5 °C (EU 440/2008 A.1, OECD 102, ISO 1392).
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -16.5 °C
Additional information
At the start of the test at 0 °C the test substance in a mixture with its lowest practical water content concentration of 83% was a easily stirrable liquid. At -7.0 °C parts of the test substance became solid and at -16.5 °C the complete test substance solidified. Identical observations were made in both samples. The melting temperature of White liquor is in the range of - 7.0 to -16.5 °C. The dry solids/water ratio of the tested sample was 17/83 % by weight.
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