Registration Dossier
Registration Dossier
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EC number: 253-775-4 | CAS number: 38083-17-9
Melting point / freezing point
Administrative data
Link to relevant study record(s)
Description of key information
The melting point of test substance was determined to be 96.6 °C at 101.3 kPa
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 96.6 °C
Additional information
The melting point of test substance was determined using a Büchi 8545 melting point instrument. The test compound was analysed in triplicates using a temperature gradient of 90°C to 100°C at a rate of 0.5°C/min. The determination was performed in accordance with EU method A1 (photocell detection). Vanillin (melting point: 81.4±0.2°C) and caffeine (melting point: 236.0±0.2°C) were used as reference standard substances for calibration.
Triplicate determination of the melting point of vanillin and caffeine gave results of 81.2°C, 81.2°C, and 81.2°C (mean value: 81.2°C) and 236.1°C, 235.9°C, and 236.2°C (mean value: 236.1°C), respectively. Melting points of 3 samples of test substance were determined at 96.6°C, 96.5°C and 96.8°C, respectively. The average melting point was calculated as 96.6°C. These values were in good agreement with the literature values given above. Accordingly, calibration was deemed satisfactory for analysis being undertaken.
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