Registration Dossier

Data platform availability banner - registered substances factsheets

Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

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.

Diss Factsheets

Physical & Chemical properties

Boiling point

Currently viewing:

Administrative data

Link to relevant study record(s)

Referenceopen allclose all

Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline available
GLP compliance:
not specified
Type of method:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 230 °C
Atm. press.:
ca. 16 mm Hg
Remarks on result:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 202 °C
Atm. press.:
ca. 1.4 mm Hg
Remarks on result:
other: O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Cambridge, UK: Royal Society of Chemistry, 2013., p. 1024] **PEER REVIEWED**
Conclusions:
The boiling point of linoleic acid is 230°C at 16 mmHg.
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline followed
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 286 °C
Atm. press.:
ca. 100 mm Hg
Remarks on result:
other: [O'Neil, M.J. (ed.). The Merck Index - An Encyclopedia of Chemicals, Drugs, and Biologicals. Whitehouse Station, NJ: Merck and Co., Inc., 2006., p. 1176] **PEER REVIEWED**
Conclusions:
The boiling point of oleic acid is 286°C at 100 mmHg.
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline required
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 351.5 °C
Atm. press.:
other: not specified in bibliographic data
Remarks on result:
other: Lide, D.R. CRC Handbook of Chemistry and Physics 86TH Edition 2005-2006. CRC Press, Taylor & Francis, Boca Raton, FL 2005, p. 3-278] **PEER REVIEWED**
Key result
Boiling pt.:
ca. 215 °C
Atm. press.:
15 atm
Conclusions:
Bling point of palmitic acid 351°C (pression not specified)
Endpoint:
boiling point
Type of information:
(Q)SAR
Adequacy of study:
supporting study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
It is observed that, for the UVCB and natural complex substance such as a oxidised vegetable oil, the boiling point UVCB substance range results math the boiling point of constituants of the oil (constituants approach).
Qualifier:
no guideline required
GLP compliance:
not specified
Key result
Boiling pt.:
ca. 232 °C
Atm. press.:
ca. 15 mm Hg
Conclusions:
boiling point of stearic acid is 232°C at 15 mmHg.
Endpoint:
boiling point
Type of information:
other: bibliography
Adequacy of study:
weight of evidence
Study period:
29 july 2004
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Justification for type of information:
Surrogate substance corn oil, which characterization is similar to corn oil oxidized : identical fatty acids and same contents.
Qualifier:
no guideline available
Principles of method if other than guideline:
Bailey's Industrial Oil and Fat Products, 4th Edition (1979), ISBN 0-471-83957-4.
Ullmans Encyclopaedia of Industrial Chemistry, 5th Edition (1987).
Dangerous Properties of Industrial Materials, 6th Edition (1984), Sax, ISBN 0-442-283040.
Hawley's Condensed Chemical Dictionary, 11th Edition.
GLP compliance:
not specified
Type of method:
other: Bibliographic source without method
Key result
Boiling pt.:
> 250 °C
Decomposition:
yes
Remarks:
Triglycerides decomposes before ebulition.
Decomp. temp.:
< 250 °C
Conclusions:
Corn oil oxidised boiling point can be extrapolated to corn oil boiling point at a value above 250°C.

Description of key information

Constituent name  CAS nr  Boiling point (°C) source
 Linoleic acid (58%)  60 -33 -3 230 16 mmHg HSDB
 Oleic acid (27%)  112 -80 -1 235.70 @ 18 mmHg HSDB
 Palmitic acid (11%)  57 -10 -3 215 @ 15 atm (or  351.50 @ 1atm) HSDB
 stearic acid (1.5%)  57 -11 -4 232 @ 15 mmHg HSDB

Key value for chemical safety assessment

Additional information

The boiling point of the test substance is between 200 and 250 °C at a pressure comprise between 10 mmHg and 20 mmHg, in adequacy with data from GESAMP.