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Thermal stability of polyurethanes based on vegetable oils
Author(s) -
Javni Ivan,
Petrović Zoran S.,
Guo Andrew,
Fuller Rachel
Publication year - 2000
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/1097-4628(20000822)77:8<1723::aid-app9>3.0.co;2-k
Subject(s) - thermal stability , polymer science , materials science , thermal , composite material , chemistry , organic chemistry , thermodynamics , physics
A series of polyurethanes from polyols derived from soybean, corn, safflower, sunflower, peanut, olive, canola, and castor oil were prepared, and their thermal stability in air and nitrogen assessed by thermogravimetric analysis, FTIR, and GC/MS. Oil‐based polyurethanes generally had better initial thermal stability (below 10% weight loss) in air than the polypropylene oxide‐based polyurethane, while the latter was more stable in nitrogen at the initial stage of degradation. If weight loss at a higher conversion is taken as the criterion of stability, then oil polyurethanes have better thermal stability both in air and in nitrogen. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 77: 1723–1734, 2000