Registration Dossier

Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2019
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2019

Materials and methods

Test guidelineopen allclose all
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
July 27, 1995
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Version / remarks:
March 04, 2016
Deviations:
no
Qualifier:
according to guideline
Guideline:
EPA OPPTS 830.7200 (Melting Point / Melting Range)
Version / remarks:
March 1998
Deviations:
no
GLP compliance:
yes
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Chemical structure
Reference substance name:
Sodium diisopropylnaphthalenesulphonate
EC Number:
215-343-3
EC Name:
Sodium diisopropylnaphthalenesulphonate
Cas Number:
1322-93-6
Molecular formula:
C16H20O3S.Na
IUPAC Name:
sodium diisopropylnaphthalene-sulfonate
Test material form:
solid: particulate/powder
Details on test material:
white to off-white lumps

Results and discussion

Melting / freezing point
Key result
Decomposition:
yes
Remarks:
Reaction and/or decomposition of the test item was observed during DSC experiment at temperatures of > 250°C (> 523K).
Remarks on result:
not determinable
Remarks:
Melting and/or boiling of the test item was not observed below the temperature at which reaction and/or decomposition started

Applicant's summary and conclusion

Conclusions:
The melting and boiling temperature of CH04207 were tested by DSC.
Reaction and/or decomposition of the test item was observed during DSC experiment at temperatures of > 250°C (> 523K). Melting and/or boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on this, the test item has no melting and/or boiling temperature.