Registration Dossier

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
07 March 2018 - 15 March 2018
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2018
Report date:
2018

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
Adopted on 27 July 1995
Deviations:
no
GLP compliance:
not specified
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Chemical structure
Reference substance name:
Octadecanoic acid, reaction products with diethylenetriamine, di-Me sulfate-quaternized
EC Number:
291-707-5
EC Name:
Octadecanoic acid, reaction products with diethylenetriamine, di-Me sulfate-quaternized
Cas Number:
90459-62-4
Molecular formula:
C24H55N3O6S
IUPAC Name:
bis(2-aminoethyl)amine octadecanoic acid dimethyl sulfate
Test material form:
solid
Remarks:
paste

Results and discussion

Melting / freezing point
Remarks on result:
other: Due to the pasty consistency of the test item, a melting point could not be observed during this study.

Applicant's summary and conclusion

Conclusions:
During the DSC heating up phase, an endothermic reaction was recorded between 55°C and 107°C, which can be reasonably attributed to the boiling point.
Due to the pasty consistency of the test item, a melting point could not be observed during this study.
Executive summary:

The melting point of Octadecanoic acid, reaction products with diethylenetriamine, di-Me sulfate-quaternized was determined as per OECD guideline 102, Melting Point/Melting Range, Adopted on 27 July 1995.

At the start of the experiment, the substance appeared as a yellowish paste; at the end of the experiment the substance appeared as dark brown liquid. Initial weight of the test item found to be 2.3 mg and 1.6 mg for R1 and R2 and after analysis residue found to be 0.3 mg and 0.2 mg respectively.

During the DSC heating up phase, an endothermic reaction was recorded between 55°C and 107°C, which can be reasonably attributed to the boiling point.

Due to the pasty consistency of the test item, a melting point could not be observed during this study.