Registration Dossier
Registration Dossier
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EC number: 637-366-1 | CAS number: 596-85-0
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- other: Publically available on public website
- Adequacy of study:
- supporting study
- Reliability:
- 4 (not assignable)
- Rationale for reliability incl. deficiencies:
- secondary literature
- Remarks:
- Data from public website uses multiple peer-reviewed sources. Data has been in the public domain for an extended period of time.
Data source
Referenceopen allclose all
- Reference Type:
- secondary source
- Title:
- Cambie, R. C., Manool Melting and Boiling Point, 1964
- Author:
- Cambie, R. C.
- Year:
- 1 964
- Bibliographic source:
- New Zealand Journal of Science 1964, V7(2), P188-95
- Reference Type:
- secondary source
- Title:
- Brandt, C. W., Manool Melting and Boiling Point, 1951
- Author:
- Brandt, C. W.
- Year:
- 1 951
- Bibliographic source:
- New Zealand Journal of Science and Technology, Section A: Agricultural Research Section 1951, V33B, P141
- Reference Type:
- secondary source
- Title:
- Schenk, H.R., Manool Melting Point, 1952
- Author:
- Schenk, H.R.
- Year:
- 1 952
- Bibliographic source:
- Schenk, H.R.; Helvetica Chimica Acta 1952, V35, P817-24
Materials and methods
Test guideline
- Qualifier:
- no guideline available
- Version / remarks:
- Data derived from public source - guidelines not specified.
Results and discussion
Melting / freezing point
- Melting / freezing pt.:
- >= 41 - <= 53 °C
Applicant's summary and conclusion
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.
