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Physical & Chemical properties

Melting point / freezing point

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Description of key information

Freezing point is 3°C (OECD 102 and GLP).

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
276 K

Additional information

Vegeflux soja was tested in accordance with OECD 102 and GLP (David F. 2008). The result is : freezing point = 3°C (276 °K).