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: 244-435-6 | CAS number: 21544-03-6
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- Experimental starting date: 21 May 2014 and Experimental Completion date: 24 September 2014
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- 27 July 1995
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Version / remarks:
- 30 May 2008
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- method to determine freezing temperature
- Key result
- Melting / freezing pt.:
- < -20 °C
- Decomposition:
- no
- Remarks on result:
- other: Observation: The test item became increasingly viscous during cooling Result: Freezing temperature: Less than - 20°C (<253K)
- Conclusions:
- Melting/Freezing Temperature: Less than -20°C (<253 K)
- Executive summary:
Melting/Freezing Temperature: Less than -20°C (<253 K) using BS4633: Method for the determination of Crystallizing Point, designed to be compatible with Method A1 Melting/Freezing Temperature of Commission Regulation (EC) N°440/2008 of 30 May 2008 and Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.
Reference
RESULTS:
Cooling data for Determinations 1 and 2 are shown in the following tables:
Determination 1.
| Times (s) | Temperature (°C) | Time (s) | Temperature (°C) | Time (s) | Temperature (°C) |
| 0 | 20.0 | 1200 | 8.0 | 2400 | -8.5 |
| 30 | 19.0 | 1230 | 7.5 | 2430 | -9.0 |
| 60 | 18.5 | 1260 | 7.5 | 2460 | -10.0 |
| 90 | 17.0 | 1290 | 7.5 | 2490 | -10.0 |
| 120 | 16.5 | 1320 | 7.5 | 2520 | -10.0 |
| 150 | 16.0 | 1350 | 7.0 | 2550 | -10.0 |
| 180 | 16.0 | 1380 | 7.0 | 2580 | -10.5 |
| 210 | 15.5 | 1410 | 7.0 | 2610 | -11.0 |
| 240 | 15.0 | 1440 | 7.0 | 2640 | -11.5 |
| 270 | 14.5 | 1470 | 6.5 | 2670 | -12.0 |
| 300 | 14.5 | 1500 | 6.5 | 2700 | -12.5 |
| 330 | 13.5 | 1530 | 6.0 | 2730 | -13.0 |
| 360 | 13.5 | 1560 | 5.5 | 2760 | -13.5 |
| 390 | 13.5 | 1590 | 5.5 | 2790 | -13.5 |
| 420 | 13.0 | 1620 | 5.5 | 2820 | -14.0 |
| 450 | 13.0 | 1650 | 5.5 | 2850 | -14.5 |
| 480 | 12.5 | 1680 | 5.0 | 2880 | -14.5 |
| 510 | 12.5 | 1710 | 4.0 | 2910 | -15.0 |
| 540 | 12.0 | 1740 | 3.5 | 2940 | -15.0 |
| 570 | 12.0 | 1770 | 3.0 | 2970 | -16.0 |
| 600 | 11.5 | 1800 | 3.0 | 3000 | -16.0 |
| 630 | 11.5 | 1830 | 2.0 | 3030 | -16.5 |
| 660 | 11.0 | 1860 | 1.5 | 3060 | -17.0 |
| 690 | 11.0 | 1890 | 1.0 | 3090 | -17.0 |
| 720 | 10.5 | 1920 | 0 | 3120 | -17.5 |
| 750 | 10.5 | 1950 | -1.5 | 3150 | -18.0 |
| 780 | 10.0 | 1980 | -2.0 | 3180 | -18.5 |
| 810 | 10.0 | 2010 | -3.0 | 3210 | -18.5 |
| 840 | 10.0 | 2040 | -3.5 | 3240 | -19.0 |
| 870 | 9.5 | 2070 | -4.0 | 3270 | -19.0 |
| 900 | 9.5 | 2100 | -4.5 | 3300 | -19.5 |
| 930 | 9.5 | 2130 | -5.0 | 3330 | -19.5 |
| 960 | 9.0 | 2160 | -6.0 | 3360 | -20.0 |
| 990 | 9.0 | 2190 | -6.0 | 3390 | -20.0 |
| 1020 | 9.0 | 2220 | -7.0 | 3420 | -20.0 |
| 1050 | 8.5 | 2250 | -7.0 | 3450 | -20.5 |
| 1080 | 8.5 | 2280 | -7.0 | 3480 | -20.5 |
| 1110 | 8.5 | 2310 | -7.5 | 3510 | -20.5 |
| 1140 | 8.0 | 2340 | -8.0 | 3540 | -21.0 |
| 1170 | 8.0 | 2370 | -8.0 | 3570 | -21.5 |
Observation: The test item became increasingly viscous during cooling
Result: Freezing temperature: Less than - 20°C (<253K)
DETERMINATION 2:
| Times (s) | Temperature (°C) | Time (s) | Temperature (°C) | Time (s) | Temperature (°C) |
| 0 | 21.5 | 960 | 3.5 | 1920 | -12.5 |
| 30 | 20.5 | 990 | 3.0 | 1950 | -13.0 |
| 60 | 20.0 | 1020 | 2.5 | 1980 | -13.5 |
| 90 | 19.5 | 1050 | 2.0 | 2010 | -14.0 |
| 120 | 19.0 | 1080 | 2.0 | 2040 | -14.0 |
| 150 | 18.0 | 1110 | 1.0 | 2070 | -14.5 |
| 180 | 17.5 | 1140 | 0.5 | 2100 | -16.0 |
| 210 | 17.0 | 1170 | 0 | 2130 | -16.0 |
| 240 | 16.0 | 1200 | 0 | 2160 | -17.0 |
| 270 | 15.5 | 1230 | -0.5 | 2190 | -17.0 |
| 300 | 14.5 | 1260 | -1.0 | 2220 | -17.5 |
| 330 | 14.0 | 1290 | -2.0 | 2250 | -17.5 |
| 360 | 13.0 | 1320 | -2.5 | 2280 | -18.0 |
| 390 | 12.5 | 1350 | -3.0 | 2310 | -18.5 |
| 420 | 12.0 | 1380 | -3.5 | 2340 | -18.5 |
| 450 | 11.0 | 1410 | -3.5 | 2370 | -18.5 |
| 480 | 10.5 | 1440 | -4.0 | 2400 | -19.0 |
| 510 | 10.0 | 1470 | -4.5 | 2430 | -19.0 |
| 540 | 9.0 | 1500 | -5.5 | 2460 | -19.0 |
| 570 | 8.5 | 1530 | -6.0 | 2490 | -19.0 |
| 600 | 8.0 | 1560 | -6.5 | 2520 | -19.5 |
| 630 | 7.5 | 1590 | -7.0 | 2550 | -19.5 |
| 660 | 7.0 | 1620 | -7.5 | 2580 | -19.5 |
| 690 | 7.0 | 1650 | -7.5 | 2610 | -19.5 |
| 720 | 6.5 | 1680 | -8.0 | 2640 | -20.0 |
| 750 | 6.0 | 1710 | -8.5 | 2670 | -20.0 |
| 780 | 5.5 | 1740 | -9.0 | 2700 | -20.0 |
| 810 | 5.0 | 1770 | -10.0 | 2730 | -20.5 |
| 840 | 5.0 | 1800 | -10.0 | 2760 | -20.5 |
| 870 | 4.5 | 1830 | -11.0 | 2790 | -21.0 |
| 900 | 4.0 | 1860 | -12.0 | 2820 | -21.0 |
| 930 | 3.5 | 1890 | -12.5 | 2850 | -21.5 |
Observation: The test item became increasingly viscous during cooling
Result: Freezing temperature: Less than - 20°C (<253K)
Description of key information
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -20 °C
Additional information
Melting/Freezing Temperature:Less than -20°C (<253 K) using BS4633: Method for the determination of Crystallizing Point, designed to be compatible with Method A1 Melting/Freezing Temperature of Commission Regulation (EC) N°440/2008 of 30 May 2008 and Method 102 of the OECD Guidelines for Testing of Chemicals, 27 July 1995.
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.
