Fatty acids, C16-18 and C18-unsatd., reaction products with triethanolamine, di-Me sulfate-quaternized

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

12.05.2004-07.07.2004

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

no

Principles of method if other than guideline:

Due to the results of the study conducted according to guideline an additional experiment (capillary method: capillary tube in metal block) was carried out to determine the boiling point of the test item.

GLP compliance:

yes (incl. QA statement)

Type of method:

differential scanning calorimetry

Boiling pt.:

> 260 °C

Atm. press.:

1 013 hPa

Decomposition:

yes

Decomp. temp.:

260 °C

The boiling point of the test item was investigated in a study conducted according to OECD Guideline 103 and EU-Method A.2. (differential scanning calorimetry). Due to the course of the second endothermic effect and the observations during the determination of the thermal stability (see chapter 4.19) it was concluded that the test item has no boiling point at atmospheric pressure and the test substance decomposes prior to boiling. To verify these results an additional experiment (capillary method; one measurement) was conducted.

The following observations were made by the capillary method:

Endothermic effect	Set Point (°C)	Heating rate (K/min)	Endpoint (°C)	Boiling Point	Remarks
first	35	10	250	-	42°C: sintering of the test item 46°C: test item became transparent 65°C: liquefaction started 100°C: viscous 150°C: formation of small bubbles
second	250	5	350	-	260°C: test item became light brown 275°C: test item became dark brown 285°C: slow bubble formation 300°C: test item completely black, continuous bubbling observed 312°C: test item black, rapid continuous bubbling observed

Based on these observations it can be concluded that the test item decomposes at temperatures >=260°C and therefore a boiling point can not be determined at atmospheric pressure.

Conclusions:

The test item decomposes at temperatures >=260°C and therefore a boiling point can not be determined at atmospheric pressure.

Executive summary:

The boiling point of partially unsaturated TEA-Esterquat was investigated in a study conducted according to OECD Guideline 103 and EU-Method A.2. (differential scanning calorimetry) and in addition via the capillary method. Based on the results obtained it can be concluded that the test item decomposes at temperatures >=260°C and therefore a boiling point can not be determined at atmospheric pressure.

Description of key information

decomposition > 260°C (OECD TG 103 / EU method A.2); GLP; RL1

Additional information

The boiling point of partially unsaturated TEA-Esterquat was investigated in a study conducted according to OECD Guideline 103 and EU-Method A.2. (differential scanning calorimetry) and in addition via the capillary method. Based on the results obtained it can be concluded that the test item decomposes at temperatures >=260°C and therefore a boiling point cannot be determined at atmospheric pressure.