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Boiling point

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Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2000
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
GLP compliance:
yes
Type of method:
differential scanning calorimetry
Boiling pt.:
> 400 °C
Atm. press.:
101.3 kPa
Decomposition:
yes
Decomp. temp.:
> 300 °C
Remarks on result:
other:  It can be assumed that the substance will decompose at higher temperatures (>300 °C)

None

Conclusions:
No boiling point was observed up to 400 °C. 
Executive summary:

The determination of the boiling point/ boiling range of the test item was performed according to the EEC Directive 92/69, A.2 "Boiling temperature", December 1992 and to the OECD Guideline No. 103: " Boiling point", adopted July 27, 1995. The determination of the boiling point was performed using the thermal scanning calorimetry. During the preliminary test, one relevant endothermic peak was detected in the temperature range between 25 °C and 400 °C. This endothermic heat effect was observed at 205 °C and was addressed as melting point. After the experiment the sample had lost about 2 % of its weight, was melted and coloured brown-yellow. No boiling was observed during this experiment. To confirm this result, further DSC-runs were recorded with a heating rate of 10 K/min. During these runs the endothermic heat effect, the melting of the test item was observed. After the experiment the sample had lost between 1 % and 2 % of its weight, was melted and coloured brown-yellow. The boiling of FAT 60321/A was not observed. A typical DSC curve is shown in the attached figure. In conclusion, FAT 60253/A does not boil under ambient conditions of the test.

Description of key information

No boiling point was observed up to 400 °C. 

Key value for chemical safety assessment

Additional information

The determination of the boiling point/ boiling range of the test item was performed according to the EEC Directive 92/69, A.2 "Boiling temperature", December 1992 and to the OECD Guideline No. 103: " Boiling point", adopted July 27, 1995.


The determination of the boiling point was performed using the thermal scanning calorimetry. During the preliminary test, one relevant endothermic peak was detected in the temperature range between 25 °C and 400 °C. This endothermic heat effect was observed at 205 °C and was addressed as melting point. After the experiment the sample had lost about 2 % of its weight, was melted and coloured brown-yellow. No boiling was observed during this experiment.


To confirm this result, further DSC-runs were recorded with a heating rate of 10 K/min. During these runs the endothermic heat effect, the melting of the test item was observed. After the experiment the sample had lost between 1 % and 2 % of its weight, was molten and coloured brown-yellow. The boiling of FAT 60'321/A was not observed. In conclusion, FAT 60253/A does not boil under ambient conditions of the test.