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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2017-03-01 to 2018-01-16
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling Point)
GLP compliance:
no
Type of method:
differential scanning calorimetry
Key result
Boiling pt.:
> 300 °C
Atm. press.:
1 013 hPa
Conclusions:
The boiling point of Fatty acids, C18 unsatd., mono and diester with triethanolamine , di-Me sulfate-quaternized was determined to be > 300 °C by differential scanning calorimetry (DSC), according to OECD Guideline 103.

Description of key information

The boiling point of Fatty acids, C18 unsatd., mono and diester with triethanolamine , di-Me sulfate-quaternized was determined to be > 300 °C by differential scanning calorimetry (DSC), according to OECD Guideline 103.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
300 °C

Additional information