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Physical & Chemical properties

Melting point / freezing point

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Administrative data

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Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
supporting study
Study period:
2008-06-10 to 2008-12-02
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Version / remarks:
1995
Deviations:
no
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
yes (incl. QA statement)
Remarks:
Food and Consumer Product Safety Authority (VWA), Den Haag, The Netherlands
Type of method:
differential scanning calorimetry
Key result
Melting / freezing pt.:
38 °C
Atm. press.:
ca. 101.3 kPa
Decomposition:
yes
Decomp. temp.:
> 75 °C
Sublimation:
no
Remarks on result:
other: "atmospheric pressure" reported

Two endothermic effects have been observed in the temperature range 25 °C to 120 °C. The first effect (onset temperature = 38 °C) was assigned to melting, the second (starting at ca. 75 °C) to decomposition because of the change in physical state and colour (from original brown to reddish/brown).

From approximately 200 °C, an exothermic effect was observed. This effect was assigned to reaction/decomposition of the test substance because of the change in physical state and colour (from original brown to reddisch/brown).

Conclusions:
A melting point of 38 °C was measured for the tested substance (OECD Guideline 102, differential scanning calorimetry).
Decomposition started at approx. 75 °C.
Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2013-09-17
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
comparable to guideline study
Qualifier:
equivalent or similar to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Deviations:
no
GLP compliance:
no
Type of method:
hot stages
Remarks:
Kofler hot bar
Key result
Melting / freezing pt.:
>= 86 - <= 92 °C
Atm. press.:
ca. 1 013 hPa
Decomposition:
no
Sublimation:
no
Remarks on result:
other: Atmospheric pressure not reported; ambient conditions (ca. 1013 hPa) can be assumed based on the method used.

Softening range detected to: 72 - 86 °C

Conclusions:
A melting range of 86 to 92 °C at ca. 1013 hPa was measured for the tested substance (Kofler hot bar).

Description of key information

Melting range: 86 to 92 °C at approx. 1013 hPa (Kofler hot bar).

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
86 °C

Additional information

In a Differential Scanning Calorimetry study, two endothermic effects have been observed in the temperature range 25 °C to 120 °C. The first effect (onset temperature = 38 °C) was assigned to melting, the second (starting at ca. 75 °C) to decomposition. The Kofler hot bar test showed no sign of melting until 72 °C (when the substance started to soften). The softening range (72-86 C°) and the melting range (86-92 °C) measured during the Kofler hot bar test are in line with the second endothermic effect observed during the DSC study. It is therefore concluded that the melting range of the substance is 86-92 °C.