Registration Dossier
Registration Dossier
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The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.
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EC number: 203-470-7 | CAS number: 107-18-6
Boiling point
Administrative data
Link to relevant study record(s)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: peer-reviewed handbook
- Qualifier:
- according to guideline
- Guideline:
- other: no data
- Deviations:
- not specified
- GLP compliance:
- not specified
- Type of method:
- other: no data
- Boiling pt.:
- 369.9 K
- Remarks on result:
- other: Atm. pressure: no data
- Conclusions:
- Boiling point = 369.9 K (= 96.8°C)
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: peer-reviewed handbook
- Qualifier:
- according to guideline
- Guideline:
- other: no data
- Deviations:
- not specified
- GLP compliance:
- not specified
- Type of method:
- other: No data
- Boiling pt.:
- 97.4 °C
- Remarks on result:
- other: detailed condition is not available
- Conclusions:
- boiling point = 97.4°C
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: peer-reviewed databases
- Qualifier:
- according to guideline
- Guideline:
- other: no data
- Deviations:
- not specified
- GLP compliance:
- not specified
- Type of method:
- other: no data
- Boiling pt.:
- 97 °C
- Remarks on result:
- other: no data for atm. pressure, decomposition or decomp. temp
- Conclusions:
- boiling point = 97 °C
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: peer-reviewed handbook
- Qualifier:
- according to guideline
- Guideline:
- other: no data
- Deviations:
- not specified
- GLP compliance:
- not specified
- Type of method:
- other: no data
- Boiling pt.:
- 96.6 °C
- Remarks on result:
- other: Atm. pressure: no data
- Conclusions:
- Boiling point = 96.6°C
- Endpoint:
- boiling point
- Type of information:
- experimental study
- Adequacy of study:
- weight of evidence
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: peer-reviewed database
- Qualifier:
- according to guideline
- Guideline:
- other: no data
- Deviations:
- not specified
- GLP compliance:
- not specified
- Type of method:
- other: no data
- Boiling pt.:
- >= 96 - <= 98 °C
- Remarks on result:
- other: Atm. pressure: no data
- Conclusions:
- Boiliing point: 96 - 98°C
Referenceopen allclose all
Description of key information
1) Boiling point = 97°C [HSDB, 2005]
2) Boiling point = 97.4°C [CRC Handbook, 2005]
3) Boiling point = 96°C (Encyclopedia of Toxicology, 2005)
4) Boiling point = 94°C (Patty toxicology, 2001)
5) Boiling point = 369.9 K (Coulson and Richardson's Chemical Engineering, 2002)
6) Boiling point = 96.6°C (Lange's Handbook of Chemistry, 1999)
7) Boiliing point: 96 - 98°C (SRC, 2008)
Key value for chemical safety assessment
- Boiling point at 101 325 Pa:
- 97 °C
Additional information
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.
