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Physical & Chemical properties

Boiling point

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boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2008-06-10 to 2008-12-02
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study with acceptable restrictions
Reason / purpose for cross-reference:
reference to same study
Reason / purpose for cross-reference:
reference to other study
according to guideline
OECD Guideline 103 (Boiling Point)
according to guideline
EU Method A.2 (Boiling Temperature)
GLP compliance:
yes (incl. QA statement)
Food and Consumer Product Safety Authority (VWA), Den Haag, The Netherlands
Type of method:
differential scanning calorimetry
Decomp. temp.:
> 75 °C
Remarks on result:
not measured/tested
reaction and/or decomposition of the test substance was observed > 75 °C
The test item showed no boiling effects before decomposition (OECD Guideline 102, differential scanning calorimetry).
Executive summary:

In a Kofler hot bar test (2013-0230-DKP), the test item 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 endothermic effect observed, during the DSC, starting at ca. 75 °C was the melting of the substance.

The same DSC study did not show any other endothermic effect until ca. 200 °C, where an exothermic effect was observed, as associated to reaction/decomposition of the test substance.

Description of key information

Not applicable

Key value for chemical safety assessment

Temperature of decomposition (state purity):
200 °C

Additional information

The substance decomposes before boiling, starting at approximately 200 °C.