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Physical & Chemical properties

Melting point / freezing point

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Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
Experimental Starting Date: 10/29/2015 - Experimental Completion: 11/03/2015
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
GLP compliance:
no
Type of method:
other: Differential scanning calorimetry
Key result
Decomposition:
yes
Decomp. temp.:
ca. 280 °C
Remarks on result:
other: no melting point until 350 °C; begin of thermic decomposition around 280 °C
Conclusions:
Melting points (ranges) of the test substance according to OECD Guideline 102: no melting point until 350 °C; start of thermic decomposition at about 280 °C.
Executive summary:

Melting points (ranges) of the test substance according to OECD Guideline 102: no melting point until 350 °C; start of thermic decomposition at about 280 °C.

Description of key information

No melting point could be detected until 350 °C, as the thermic decomposition of the test substance started at about 280 °C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
350 °C

Additional information

The melting point of FAT 36002 was investigated in a study conducted according to OECD Guideline 102.

No melting point could be detected until 350 °C, as the thermic decomposition of the test substance started at about 280 °C.