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Physical & Chemical properties

Boiling point

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Reference
Endpoint:
boiling point
Type of information:
read-across from supporting substance (structural analogue or surrogate)
Adequacy of study:
key study
Study period:
2011
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Justification for type of information:
The analyses have been run on different sulfated oils representative samples. Please, see section 13.2 for further details justifying the read-across approach from these analogues of the substance.
Reason / purpose:
read-across source
Reason / purpose:
read-across source
Reason / purpose:
read-across: supporting information
Qualifier:
according to
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Qualifier:
according to
Guideline:
EU Method A.2 (Boiling Temperature)
Qualifier:
according to
Guideline:
other: ASTM E537-86
GLP compliance:
not specified
Type of method:
differential scanning calorimetry
Specific details on test material used for the study:
It has been reported the test material correspondent to the analogue substance Oils, fish, sulfated, sodium salts, to consider the effect of the chain lenghts of this analogue.
Anyway, the final result is provided taken into account also the result on another analogue of the substance "Oils, vegetable, sulfated, ammonium salts", to consider the effect of the salification of this other analogue.
Key result
Boiling pt.:
> 113.8 °C
Atm. press.:
ca. 1 013 hPa
Decomposition:
yes
Decomp. temp.:
> 113.8 °C
Boiling pt.:
> 118 °C
Atm. press.:
ca. 1 013 hPa
Decomposition:
yes
Decomp. temp.:
> 118 °C

Different sulfated oils have been tested for this endpoint and the temperature from which the substances begin to partially boil has been found to range from 111.2 to 120.9 deg C. See section 13 (Report on similarity) for more details.

Conclusions:
The conclusion has been based on the average values of the two most similar substances studied as representative samples: "Oils, fish, sulfated, sodium salts" and "Oils, vegetable, ammonium salts".
The substance partially boils (potentially originating from its water content) from approximately 116 deg C and then decomposes as heating continues.
The temperature at which the tested sulfated oil representative samples partially boil has been found in the range 111 - 121 deg C.
Executive summary:

Boiling temperature has been determined using methods in accordance with ASTM E537 -86.

The substance partially boils (potentially originating from its water content) from approximately 116 deg C and then decomposes as heating continues.

For the sulfated oils tested, the temperature from which the substances partially boil and then dcompose ranges from 111 to 121 deg C.

Description of key information

It has been concluded that the substance partially boils (potentially originating from its water content) from approximately 116 deg C and then decomposes as heating continues.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
116 °C

Additional information

Boiling temperature has been determined using methods in accordance with ASTM E537 -86.

The test item partially boils (potentially originating from its water content) from approximately 116 deg C and then decomposes as heating continues.

For the sulfated oils tested, the temperature from which the substances partially boil and then decompose ranges from 111 to 121 deg C.