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EC number: 218-080-2 | CAS number: 2050-08-0
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:
- Study initiation date: March 01, 2011. Study completion date: May 10, 2011
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- other: Guideline study and conducted in accordance with GLP standards
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Remarks:
- Date of inspection: 26 and 27 October 2010. Date of signature: 8 February 2011
- Type of method:
- capillary method
- Specific details on test material used for the study:
- -Commercial name: Amyl Salicylate
-Chemical nature: Mixture of Pentyl 2-hydroxybenzoate and 3-Methylbutyl 2-hydroxybenzoate
-Givaudan Code No: 8810001
- Physical state: Liquid
- Analytical purity: 98.8% (sum of two isomers)
- Lot/batch No.: VE00100713
- Expiration date: September 10, 2011 - Melting / freezing pt.:
- -11.9 °C
- Melting / freezing pt.:
- 261.25 K
- Conclusions:
- The freezing point of Amyl salicylate was determined to be -11.9°C using crystallisation apparatus.
- Executive summary:
The freezing point of Amyl Salicylate was measured according to the OECD Guideline No. 102. Crystallisation was observed at - 11.9°C (261.25 K). Therefore the freezing point was determined to be -11.9°C.
Reference
Preliminary test:
The preliminary test was performed as described. Crystallisation was observed at -12.0°C.
Main test:
Crytallisation was observed at -11.9°C (261.25K)
Description of key information
The freezing point was determined to be -11.9°C
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- -11.9 °C
Additional information
The freezing point of Amyl Salicylate was measured according to the OECD Guideline No. 102. Crystallisation was observed at - 11.9°C (261.25 K). Therefore the freezing point was determined to be -11.9°C.
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