Registration Dossier
Registration Dossier
Use of this information is subject to copyright laws and may require the permission of the owner of the information, as described in the ECHA Legal Notice.
EC number: 262-872-0 | CAS number: 61617-00-3
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2011-10-26
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: Guideline study with acceptable restrictions.
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.2 (Boiling Temperature)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Decomposition:
- yes
- Remarks:
- The substance decomposed before boiling
- Decomp. temp.:
- ca. 255 °C
- Remarks on result:
- other: Decomposition suspected to start at approx. 255ºC
- Conclusions:
- ZMB2 decomposes before boiling.
Reference
Differential Scanning Calorimetry (DSC, 10 K/min)
The substance decomposes before boiling.
(DTA, 3 K/min)
Description of key information
ZMB2 decomposes before boiling (Bayer Technology, 2011).
Key value for chemical safety assessment
Additional information
In a Differential Scanning Calorimetry (DSC, 10 K/min) study according to EU Method A.2 (Boiling Temperature), ZMB2 decomposes before boiling (DTA, 3 K/min). It is expected that decomposition starts at approximately 255°C (Bayer Technology, 2011).
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
