| 1 | Appearance/Description | Clear colourless oily liquid having a slight aromatic odor. | Colourless or almost colourless crystals,clear colorless or almost colourless,oily liquid having a slight aromatic odor. | USP/Ph.Eur/BP |
| 2 | Solubility | Complies | Practically insoluble in water and in glycerin. Miscible with alcohol, Ethanol (96%), with ether, and with chloroform with methylene chloride and with fatty and essential oils. | USP/Ph.Eur/BP |
| 3 | Identification A (By IR) | Complies | IR Spectra of the sample should be concomitant with IR spectra of the standard | USP/Ph.Eur/BP |
| 4 | Identification B (By Chemical test) | 122°C | Dried precipitate should melt between 121°C to 124°C | Ph.Eur/BP |
| 5 | Identification C (By Chemical test) | 123°C | Dried precipitate should melt between 121°C to 124°C | Ph.Eur/BP |
| 6 | Assay (By Titration) | 99.86% | 99.0% - 100.5% | USP/Ph.Eur/BP |
| 7 | Limit of Aldehydes | 0.04% | NMT 0.05% (as benzaldehyde) | USP |
| 8 | Specific gravity, 25°C | 1.117 | 1.116 to 1.120 | USP |
| 9 | Relative density, 20°C | 1.120 | 1.118 to 1.122 | Ph.Eur/BP |
| 10 | Congealing temperature | 18.2°C | NLT 18.0°C | USP |
| 11 | Freezing point | 17.2°C | NLT 17.0°C | Ph.Eur/BP |
| 12 | Refractive index,20° C | 1.569 | 1.568 - 1.570 | USP/Ph.Eur/BP |
| 13 | Acidity 1 | 0.1 mL of 0.1M NaOH required | NMT 0.2ml of 0.1M NaOH should required to change the colour of indicator to pink. | Ph.Eur/BP |
| 14 | Acidity 2 | 0.8ml of 0.020 N sodium hydroxide required | NMT 1.5 ml of 0.020 N sodium hydroxide should require to restore the pink color. | USP |
| 15 | Boiling point | 321°C | About 320°C | Ph.Eur/BP |
| 16 | Sulphated ash | 0.054% | NMT 0.1% | Ph.Eur/BP |
| 17 | Total aerobic microbial count | Less than 100 CFU/ml | NMT 100 CFU/ml | In-house |
| 18 | Total combined yeast and molds count | Less than 10 CFU/ml | NMT 10 CFU/ml | In-house |
| 19 | Bacterial endotoxins | Less than 0.25 EU/ml | NMT 0.25 EU/ml | In-house |
| 20 | Escherichia coli | Absent/ml | should be Absent/ml | In-house |
| 21 | Salmonella | Absent/10 ml | should be Absent/10ml | In-house |
| 22 | Staphylococcus aureus | Absent/ml | should be Absent/ml | In-house |
| 23 | Pseud. aeruginosa | Absent/ml | should be Absent/ml | In-house |