Registration Dossier
Registration Dossier
Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.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.
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EC number: 606-832-6 | CAS number: 21797-73-9
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- other information
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- data from handbook or collection of data
Data source
Referenceopen allclose all
- Reference Type:
- review article or handbook
- Title:
- Physical Data
- Author:
- Reaxys
- Year:
- 2 018
- Bibliographic source:
- www.reaxys.com
- Reference Type:
- publication
- Title:
- Über die Darstellung von Stilben- und Styryl-Derivaten stickstoffreier Sauerstoff- und Schwefel-Heterocyclen aromatischen Charakters
- Author:
- Siegrist; Meyer
- Year:
- 1 969
- Bibliographic source:
- Helvetica Chimica Acta, 1969, vol. 52, p. 1282
Materials and methods
- Principles of method if other than guideline:
- Classical method
- GLP compliance:
- no
- Type of method:
- other: no details given
Test material
- Test material form:
- solid
Constituent 1
Results and discussion
Melting / freezing point
- Melting / freezing pt.:
- >= 71.5 - <= 72 °C
Applicant's summary and conclusion
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
