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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
8 April 1996
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: GLP study conducted in accordance with OECD Guideline.

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
1996
Report date:
1996

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
OECD Guideline 102 (Melting point / Melting Range)
Deviations:
no
GLP compliance:
yes
Type of method:
hot stages

Test material

Constituent 1
Chemical structure
Reference substance name:
N1-(5-methylhexan-2-yl)benzene-1,4-diamine
Cas Number:
63302-43-2
Molecular formula:
C13H22N2
IUPAC Name:
N1-(5-methylhexan-2-yl)benzene-1,4-diamine
Details on test material:
Distilled TRAE, AA4525, lot # Y-775
Active component: 1,4-Benzenediamine, N-(1,4-dimethylpentyl)
CAS No.: 63302-43-2

Results and discussion

Melting / freezing point
Melting / freezing pt.:
>= 50.5 - <= 52.5 °C

Any other information on results incl. tables

Sample

Assigned Melting

Point Range (°C)

Measured Melting

Point Range (°C)

Vanillin

Standard

81.5 - 84

80 - 82

80 - 82

TRAE

 

57 - 62

57 - 62

Calibration adjustment = +1.5°C

Melting point range of TRAE = 50.5-52.5°C

Applicant's summary and conclusion

Conclusions:
The melting point range of the substance was determined to be 50.5 to 52.5°C.
Executive summary:

The melting point range of the substance was determined using the Ernst Leitz melting point apparatus in accordance with OECD Guidleine 102.

The melting point range of the substance was determined to be 50.5 to 52.5°C.