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Biobased hyperbranched shape‐memory polyurethanes: Effect of different vegetable oils
Author(s) -
Kalita Hemjyoti,
Karak Niranjan
Publication year - 2014
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/app.39579
Subject(s) - castor oil , polyurethane , extender , materials science , vegetable oil , monoglyceride , ultimate tensile strength , triethanolamine , diol , polyol , toluene diisocyanate , sunflower oil , thermal stability , polymer chemistry , butanediol , composite material , chemistry , organic chemistry , food science , analytical chemistry (journal) , fatty acid , fermentation
Hyperbranched polyurethanes were synthesized from poly(ε‐caprolactone) diol as a macroglycol, butanediol as a chain extender, a monoglyceride of a vegetable oil ( Mesua ferrea, castor, and sunflower oils separately) as a biobased chain extender, triethanolamine as a multifunctional moiety, and toluene diisocyanate by a prepolymerization technique with the A 2 + B 3 approach. The structure of the synthesized hyperbranched polyurethanes was characterized by 1 H‐NMR and X‐ray diffraction studies. M. ferrea L. seed‐oil‐based polyurethane showed the highest thermal stability, whereas the castor‐oil‐based one showed the lowest. However, the castor‐oil‐based polyurethane exhibited the highest tensile strength compared to the other vegetable‐oil‐based polyurethanes. All of the vegetable‐oil‐based polyurethanes showed good shape fixity, although the castor‐oil‐based polyurethane showed the highest shape recovery. Thus, the characteristics of the vegetable oil had a prominent role in the control of the ultimate properties, including the shape‐memory behaviors, of the hyperbranched polyurethanes. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131 , 39579.