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Physical & Chemical properties

Boiling point

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Endpoint:
boiling 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:
No methodology was provided for this endpoint, but it was taken from a reliable source (Merck Index), and is thus suitable for characterisation of the boiling point of allylamine.
Qualifier:
no guideline available
Principles of method if other than guideline:
No methodology provided in source literature.
GLP compliance:
not specified
Type of method:
other: No method indicated in source.
Key result
Boiling pt.:
> 55 - < 58 °C
Atm. press.:
1 atm
Conclusions:
The boiling point of allylamine is 55-58 °C.
Endpoint:
boiling 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 (Vogel, 1984 - Physical Properties and Chemical Constitution) and is considered adequate for submission. No methodology or raw data are available in the source.
Principles of method if other than guideline:
No information on methodology is provided in the source literature.
GLP compliance:
not specified
Type of method:
other: Not provided
Key result
Boiling pt.:
54.5 °C
Atm. press.:
758 mm Hg
Conclusions:
The boiling point of allylamine was determined to be 54.5 °C.

Description of key information

Two key studies are used to determine the boiling point of allylamine:

Boiling Point = 55-58 °C, The Merck Index, Fourteenth Edition. Published by Merck Research Laboratories, Division of Merck & Co., Inc. Whitehouse Station, NJ, USA (2006);

Boiling Point = 54.5 °C, Vogel (1984), Physical Properties and Chemical Constitution, Part XXII. Primary Secondary and Tertiary Amines.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
54.5 °C

Additional information

In accordance with the precautionary principle, the lowest available value is used to derive the boiling point for allylamine.