Registration Dossier
Registration Dossier
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EC number: 944-090-8 | CAS number: -
Flash point
Administrative data
Link to relevant study record(s)
- Endpoint:
- flash point, other
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- February 15, 2017
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- ASTM D93 (Standard test methods for flash point by pensky-martens closed cup tester)
- Deviations:
- no
- GLP compliance:
- no
- Type of method:
- closed cup
- Flash point apparatus:
- Pensky-Martens apparatus
- Key result
- Remarks on result:
- no flash point - measurement carried out until boiling temperature
- Interpretation of results:
- GHS criteria not met
- Conclusions:
- The reaction mass of morpholine and 6-[(p-tosyl)amino]hexanoic acid, compound with morpholine (1:1) was tested to determine the flash point. No flash point was observed from 10 °C to 106 °C, i.e. the boiling point of the substance
- Executive summary:
The flash point of the reaction mass of morpholine and 6-[(p-tosyl)amino]hexanoic acid, compound with morpholine (1:1) was determined according to ASTM D93 (Standard Test Method for Flash Point by Pensky-Martens Closed Cup Tester). No deviation from the guideline occurred. The sample was heated within the Pensky-Marten closed cup over a temperature range of 10°C to 106°C, the latter being the boiling point of the test material. No flash point was observed for the reaction mass of morpholine and 6-[(p-tosyl)amino]hexanoic acid, compound with morpholine (1:1), suggesting that it is not a flammable liquid.
Reference
Description of key information
The reaction mass of morpholine and 6-[(p-tosyl)amino]hexanoic acid, compound with morpholine (1:1) was tested to determine the flash point. No flash point was observed from 10°C to 106°C, i.e. the boiling point of the substance
Key value for chemical safety assessment
Additional information
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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.
