Registration Dossier
Registration Dossier
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EC number: 272-034-6 | CAS number: 68649-66-1
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2011
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- other: The GLP study was conducted according to an internationally accepted guideline (OECD 102). All study parameters are based on the specific guideline.
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Deviations:
- no
- GLP compliance:
- yes (incl. QA statement)
- Type of method:
- capillary method
- Decomposition:
- yes
- Decomp. temp.:
- > 750 °C
- Sublimation:
- no
- Conclusions:
- No melting point could be detected because of decomposition of the test item at approx. 750 °C (1032.2 K).
- Executive summary:
The test item MELON 1,3,5-Triazine-2,4,6-triamine, deammonated showed no defined melting point. In the standard test using the aluminium block (duplicate determination), no signs of melting were visible up to a temperature of 400 °C.
Therefore, the test was extended to a temperature of 1100 °C, using a muffle oven. In the muffle oven, no signs of melting could be detected, either. Decomposition of the test item at approx. 750 °C (1032.2 K) was observed, leaving a black residue.
Reference
Description of key information
The test item MELON 1,3,5-Triazine-2,4,6-triamine, deammonated showed no defined melting point. In the standard test using the aluminium block (duplicate determination), no signs of melting were visible up to a temperature of 400 °C.
Therefore, the test was extended to a temperature of 1100 °C, using a muffle oven. In the muffle oven, no signs of melting could be detected, either. Decomposition of the test item at approx. 750 °C (1032.2 K) was observed, leaving a black residue.
Key value for chemical safety assessment
Additional information
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