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Flash point

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Endpoint:
flash point of flammable liquids
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
study well documented, meets generally accepted scientific principles, acceptable for assessment
Qualifier:
no guideline followed
Principles of method if other than guideline:
The flash points of the oils were measured by Pensky-Martens closed cup apparatus (K16200 – Koehler Instrument Company Inc.). The flash points were determined in accordance with ASTM D93. The apparatus is equipped with closed cup to which the sample is fed and heated at a controlled rate. An ignition source was introduced and the temperature at which the heated oil flashes was recorded as the flash point.
GLP compliance:
not specified
Type of method:
closed cup
Flash point apparatus:
Pensky-Martens apparatus
Specific details on test material used for the study:
Three different fish oils were investigated. The waste fish oil was supplied by St. Francis Xavier University, Nova Scotia.It is a by-product of Ocean Nutrition Canada Ltd. (ONC).Salmon oil and cod oil: fresh fish waste from the Centre for Aquaculture and Seafood Development (CASD), Memorial University of Newfoundland was used to recover these fish oils.
Flash point:
203.5 °C
Remarks on result:
other: waste fish oil
Flash point:
208.5 °C
Remarks on result:
other: salmon oil
Flash point:
212.5 °C
Remarks on result:
other: cod oil
Interpretation of results:
GHS criteria not met
Conclusions:
The flash points of the investigated oils were 203.5 °C (waste fish oil), 208.5 °C (salmon oil) and 212.5 °C (cod oil). Since these three fish oils and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.
Executive summary:

This publication by Adeoti 2015 describes the measurement of the flash points of different fish oils. A Pensky-Martens closed cup apparatus was used to determine the flash points of waste fish oil, salmon oil and cod oil. Results were found in a range from 203.5 °C to 212.5 °C. Since these three fish oils and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.

Endpoint:
flash point of flammable liquids
Type of information:
experimental study
Adequacy of study:
weight of evidence
Reliability:
4 (not assignable)
Rationale for reliability incl. deficiencies:
other: method not specified
Qualifier:
no guideline followed
Principles of method if other than guideline:
The determination method was not specified.
GLP compliance:
not specified
Type of method:
other: not specified
Flash point apparatus:
other: not specified
Specific details on test material used for the study:
The oil used in this study is anchovy fish oil. This oil was produced as by-product at Sürsan Meal Fish factories which act in the Black Sea Region of Turkey.
Flash point:
216 °C
Atm. press.:
ca. 1 atm
Interpretation of results:
GHS criteria not met
Conclusions:
The flash point of the fish oil used in this study was 216 °C at ambient conditions. Since this fish oil and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.
Executive summary:

This publication by Behcet 2011 reports the flash point of anchovy fish oil. A value of 216 °C was determined. The determination method was not specified. Since this fish oil and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.

Endpoint:
flash point of flammable liquids
Type of information:
experimental study
Adequacy of study:
weight of evidence
Reliability:
4 (not assignable)
Rationale for reliability incl. deficiencies:
other: Type of method not specified
Qualifier:
no guideline followed
Principles of method if other than guideline:
The flashpoints are given as "fuel analysis data" without further details on type of method and apparatus.
GLP compliance:
not specified
Type of method:
other: method not specified
Flash point apparatus:
other: not specified
Specific details on test material used for the study:
No information about origin and composition of the fish oils used are provided in this publication.
Flash point:
>= 156 - <= 178.5 °C
Atm. press.:
ca. 1 atm
Interpretation of results:
GHS criteria not met
Conclusions:
Two fish oil samples were analysed. The measured flash points were 156 °C and 178.5 °C. Since these two fish oils and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.
Executive summary:

This publication by Preto et al. 2008 reports the flash points of two fish oil samples. The flash point values are 156 °C and 178.5 °C, respectively. The determination method and the origin of fish oils are not specified. Since these two fish oils and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.

Endpoint:
flash point of flammable liquids
Type of information:
experimental study
Adequacy of study:
weight of evidence
Reliability:
4 (not assignable)
Rationale for reliability incl. deficiencies:
other: Type of method not specified.
Qualifier:
no guideline followed
Principles of method if other than guideline:
Method is not specified in this publication.
GLP compliance:
not specified
Type of method:
other: not specified
Flash point apparatus:
other: not specified
Specific details on test material used for the study:
Fish oil used in current study was supplied by BASF and was found to contain fatty acids with carbon atoms varying between 14 and 24 (from C14:0 to C24:1) with percentage of long chain fatty acids (C20–C24) did not exceeding 7%.
Flash point:
161 °C
Atm. press.:
ca. 1 atm
Interpretation of results:
GHS criteria not met
Conclusions:
The flash point of the fish oil used in this study is 161 °C. Since this fish oil and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.
Executive summary:

This publication by Ushakov et al. 2013 reports the flash point of a fish oil. This oil contained fatty acids with carbon atoms varying between 14 and 24. A flash point of 161 °C was determined. The determination method was not specified. Since this fish oil and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected to be in a comparable range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.

Description of key information

Flash points of different fish oils obtained from different source vary in a range from 156 °C to 216 °C. Since all these fish oils and menhaden oil consist mainly of long chain fatty acid triglycerides, the flash point of menhaden oil is expected within the same range. Therefore, menhaden oil is not classified as flammable liquid according to the GHS criteria.

Key value for chemical safety assessment

Flash point at 101 325 Pa:
156 °C

Additional information