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Physical & Chemical properties

Melting point / freezing point

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Link to relevant study record(s)

Reference
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Remarks:
The endpoint is taken from a peer reviewed source (CRC Handbook of Chemistry and Physics) and is considered adequate for submission. No methodology or raw data are available in the source.
Principles of method if other than guideline:
No methodology information provided in source literature.
GLP compliance:
not specified
Type of method:
other: Not provided
Melting / freezing pt.:
-88.2 °C
Atm. press.:
1 atm
Conclusions:
The melting point of allylamine is -88.2 °C.

Description of key information

A single key study is used to determine the melting/freezing point of allylamine: Melting Point = -88.2 °C; Lide (2002),  CRC Handbook of Chemistry and Physics.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-88.2 °C

Additional information