Triglycerides, C16 and C18 (unsaturated)

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

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

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

pour point

Specific details on test material used for the study:

SOURCE OF TEST MATERIAL
- Source and lot/batch No.of test material:
151124012
- Expiration date of the lot/batch:
01/03/2020
- Purity test date:
Not reported

STABILITY AND STORAGE CONDITIONS OF TEST MATERIAL
- Storage condition of test material:
Ambient
- Stability under test conditions:
Stable under recommended storage conditions.

TREATMENT OF TEST MATERIAL PRIOR TO TESTING
- Treatment of test material prior to testing: None

Melting / freezing pt.:

-7 °C

Atm. press.:

1 013 mBar

Remarks on result:

other: See 'Remark'

Remarks:

Atmospheric pressure not reported, but assumed as Standard Pressure (1013 mbar).

Table 1. Observations during the pour point test with test item.

Sample A			Sample B
Temperature	Temperature	Observations	Temperature	Temperature	Observations
of bath	of sample		of bath	of sample
(°C)	(°C)		(°C)	(°C)
0	20	Movement when tilted	0	20	Movement when tilted
0	17	Movement when tilted	0	17	Movement when tilted
1	14	Movement when tilted	0	14	Movement when tilted
1	11	Movement when tilted	0	11	Movement when tilted
-18	8	Movement when tilted	-18	8	Movement when tilted
-17	5	Movement when tilted	-18	5	Movement when tilted
-18	2	Movement when tilted	-18	2	Movement when tilted
-18	-1	Movement when tilted	-17	-1	Movement when tilted
-17	-4	Movement when tilted	-17	-4	Movement when tilted
-33	-7	Movement when tilted	-34	-7	Movement when tilted
-33	-10	No movement	-33	-10	No movement

The mean pour point temperature of the test item was determined from results for sample A and B.

Conclusions:

The mean pour point temperature for the test item, triglycerides, C16 and C18 (unsaturated), was determined to be -7°C.

Executive summary:

A study to determine freezing point of the test item, triglycerides, C16 and C18 (unsaturated), was conducted according to OECD 102 and EC A.1 guidelines. As the test item did not crystallise during the preliminary test, a pour point test was selected for a definitive test. The test was conducted in duplicate. The mean pour point temperature determined from samples A and B of the test item was determined to be -7°C.

The study was conducted according to standard guidelines and is GLP-compliant and therefore is considered as reliable without restrictions.

Description of key information

The mean pour point temperature of the test item was determined to be -7°C

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:

-7 °C

Additional information

The freezing point temperature of the test item was determined in a study following OECD 102 and EC A.1 guidelines (Dunning 2019). The test item did not crystallise in the preliminary test, therefore the definitive test was conducted as a pour point test. The study is a GLP compliant, guideline experimental study and is fully acceptable for assessment of this endpoint.