Reaction products of disodium 3,5-diamino-2-[(2-sulfonatophenyl)diazenyl]benzoate and  diazotised sodium 2-[(4-aminophenyl)sulfonyl]ethyl sulfate

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

Experiment start and end date - 04 March 2003; Study completion date - 28 April 2003

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

GLP compliance:

yes (incl. QA statement)

Type of method:

differential thermal analysis

Specific details on test material used for the study:

Identity: FAT 40810/A
Batch: WP 6/02
Purity: approx. 75 %
Appearance: Solid, dark brownish powder
Expiration date: 12 December 2010
Storage: At room temperature at about 20 °C

Atm. press.:

1 atm

Decomposition:

yes

Decomp. temp.:

ca. 200 °C

Conclusions:

FAT40810/A began to decompose starting 200 °C. Therefore, the boiling point could not be determined.

Executive summary:

The determination of the boiling point of the test item was performed according to the EEC Directive 92/69, A.2 "Boiling temperature", December 1992 and to the OECD Guideline No. 103: " Boiling point", adopted July 27,1995. Using thermal analysis, no endothermic peaks were detected in the temperature range between 25 °C and 400 °C from which boiling could be deduced. Starting at about 200°C an exothermic reaction was observed. The exothermic reaction was caused by the decomposition of the test item. After the experiment the test item was black and carbonized. In conclusion, the decomposition of FAT 40810/A was observed before boiling occurred.

Description of key information

The determination of the boiling point of the test item was performed according to the EEC Directive 92/69, A.2 "Boiling temperature", December 1992 and to the OECD Guideline No. 103: " Boiling point", adopted July 27,1995. Using thermal analysis, no endothermic peaks were detected in the temperature range between 25 °C and 400 °C from which boiling could be deduced. Starting at about 200°C an exothermic reaction was observed. The exothermic reaction was caused by the decomposition of the test item. After the experiment the test item was black and carbonized. In conclusion, the decomposition of FAT 40810/A was observed before boiling occurred.