Registration Dossier
Registration Dossier
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EC number: 292-146-9 | CAS number: 90552-24-2
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2017
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- differential scanning calorimetry
- Key result
- Melting / freezing pt.:
- -43 °C
- Conclusions:
- 2-Propenoic acid, 2-methyl-, tetracosyl ester(branched) has a freezing point of -43°C.
- Executive summary:
A Differential Scanning Calorimetry was performed in accordance with the OECD Testing Guideline 102 to determine the freezing point of the substance the test substance 2-Propenoic acid, 2-methyl-, tetracosyl ester(branched). It concluded that the substance has a freezing point of -43°C.
Reference
Description of key information
A Differential Scanning Calorimetry was performed in accordance with the OECD Testing Guideline 102 to determine the freezing point of the substance the test substance 2-Propenoic acid, 2-methyl-, tetracosyl ester(branched). It concluded that the substance has a freezing point of -43°C.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -43 °C
Additional information
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.
