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Thermal and Mechanical Properties of Polyurethanes Derived from Mono‐ and Disaccharides
Author(s) -
Zetterlund Per,
Hirose Shigeo,
Hatakeyama Tatsuko,
Hatakeyama Hyoe,
Albertsson AnnChristine
Publication year - 1997
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/(sici)1097-0126(199701)42:1<1::aid-pi636>3.0.co;2-l
Subject(s) - glass transition , differential scanning calorimetry , materials science , thermal decomposition , dynamic mechanical analysis , polyurethane , ultimate tensile strength , thermogravimetry , polymer chemistry , polyethylene glycol , isocyanate , composite material , chemical engineering , chemistry , organic chemistry , polymer , thermodynamics , physics , engineering
Thermal and mechanical properties of polyurethane (PU) sheets pre‐pared from the glucose/fructose/sucrose–polyethylene glycol (PEG)–diphenylmethane diisocyanate (MDI) system were examined by differential scanning calorimetry, thermogravimetry, dynamic mechanical analysis and tensile tests. The saccharide content was varied at a constant NCO: OH ratio of 1·0. The glass transition temperature ( T g ) increased with increasing saccharide content. The incorporation of saccharides into the PU structure results in a higher crosslinking density and a higher content of hard segments. The thermal decomposition was dependent on the saccharide content, an increase leading to a lower thermal decomposition temperature ( T d ). The dissociation of saccharide OH groups and NCO groups is a major part of the thermal decomposition of these PUs. Dynamic mechanical analysis revealed two kinds of relaxation: the high temperature relaxation corresponds to main chain motion and the other is a local mode relaxation due to non‐reacted isocyanate groups. The tensile stress and Young’s modulus increased with the saccharide content. © of SCI.