2,6-Octadienal, 3,7-dimethyl-, acid-isomerized

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2016-10-28 to 2016-11-01

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Reason / purpose for cross-reference:

reference to same study

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

1995

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Version / remarks:

2008

Deviations:

no

GLP compliance:

no

Type of method:

differential scanning calorimetry

Key result

Melting / freezing pt.:

< -100 °C

Atm. press.:

>= 1 017 - <= 1 021 hPa

Remarks on result:

other: the test item has no melting point down to -100 °C

The substance is liquid at room temperature.

During the cooling and the subsequent heating phase, no thermal effects were observed in the temperature range from -100 to 25 °C. It can be assumed that the test item has no melting or freezing point in this temperature range. Therefore the test item has no melting point down to a temperature of -100 °C.

In the temperature range of 10 – 330 °C an endothermic effect (boiling) was observed. No further thermal effects were observed up to the test end temperature of 500 °C.

Replicate	Sample weight / mg	Onset of Effect / °C	Range of effect / °C	Weight loss / mg	Atmospheric pressure / hPa
1	16.19	108.51	10–330(endo)	16.19	1020.7
2	13.39	110.88	40–330(endo)	13.34	1016.7

Conclusions:

The test item has no melting point down to -100 °C at atmospheric pressure (1017 hPa and 1021 hPa, respectively) as determined by differential scanning calorimetry.

Executive summary:

The melting point of the test item was assessed according to OECD 102, by differential scanning calorimetry.

During the cooling and the subsequent heating phase, no thermal effects were observed in the temperature range from -100 to 25 °C. It can be assumed that the test item has no melting or freezing point in this temperature range. Therefore the test item has no melting point down to a temperature of -100 °C.

In the temperature range of 10 - 330 °C an endothermic effect (boiling) was observed. No further thermal effects were observed up to the test end temperature of 500 °C.

Description of key information

For this endpoint one experimental study is available, which has been conducted according to OECD 102, differential scanning calorimetry. The test item has no melting point down to a temperature of -100 °C.

Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:

-100 °C

Additional information

The test item has no melting point down to a temperature of -100 °C.