Essential oil of Citrus sinensis (Rutaceae) peel, terpene-free

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

01 September 2020

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Version / remarks:

440/2008 of 30 May 2008

Deviations:

no

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Version / remarks:

1995

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Remarks:

Inspection date : 15-16 November 2017 ; Certificate date : 15 May 2018

Type of method:

differential scanning calorimetry

Key result

Boiling pt.:

>= 218.22 - <= 219.83 °C

Atm. press.:

1 001.4 mBar

Decomposition:

no

Remarks on result:

other: Initial boiling point

Table 1 : Pre-Test for Boiling Point

Observations	Temperatures in °C
Individual bubble visible with a large interval and a few condensate	from 60
More condensate	from 90
More bubbles but with interval	from 140
The colour getting more yellow	from 190
Bubble chain (Boiling), heating plate was turned off	235
The chain of bubbles broke	230

 

After cooling down the test item was more yellowish.

Table 2 DSC measurement results

Boiling point determination	Temperature in °C
1 Determination (atmospheric pressure : 1001,4 mbar)
Begin	172.08
Onset	218.22
Peak max	229.26
End	272.91
2 Determination (atmospheric pressure : 1001,4 mbar)
Begin	172.59
Onset	219.07
Peak max	228.71
End	272.56
3 Determination (atmospheric pressure : 1001,2 mbar)
Begin	166.03
Onset	219.83
Peak max	228.30
End	272.48
Min. of Begin	166.03
Min. of Onset	218.22
Min. of Peak max.	228.30
Max. of End	272.91
Max. of Onset	219.83

 

The validity criteria apply only if the test was determined using DSC.

• The test item is a mixture a boiling range can be expected.


• The onset of the boiling peak is stated as the initial boiling point of the test item.


• As the initial boiling points differ by more than 0.5 K below 327 °C, an initial boiling range is stated for the test item Essential oil of Citrus sinensis (Rutaceae) peel, terpene-free.

Finally, the boiling of the substance was determined under these circumstances as the endothermic event as:

The boiling of the substance processes in a range between 166.03°C and 272.91°C (439.18K - 546.06K) with a lowest peak maximum of 228.30°C (501.45K).

A range of the onset between 218.22°C and 219.83°C (491.37K - 492.98K) is stated for the initial boiling point of the test item at an atmospheric pressure between 1001,2 and 1001,4 mbar.

These values are the results from three independent determinations.

Conclusions:

The initial boiling point of the test item was stated between 218.22°C and 219.83°C (491.37K - 492.98K)

Executive summary:

The boiling point of test item was determined in a GLP study according to OECD 103 guideline/ EU. method A2 using the DSC (differential scanning calorimetry) method.

Under these circumstances, the initial boiling point of the test item was stated between 218.22°C and 219.83°C (491.37K - 492.98K)

 These values are the results from three independent determinations.

Description of key information

The initial boiling point is stated between 218.22°C and 219.83°C at an atmospheric pressure between 1001,2 and 1001,4 mbar.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

218.22 °C

Additional information

A fully reliable experimental study, conducted according to a recognized OECD/EC method and under GLP, is available. It is considered as a key study.