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S. Oprea

Effect of structure on the thermal stability of crosslinked poly(ester-urethane) (in English)

Polimery 2009, No 2, 120


Summary

Polyurethane (PUR) crosslinked copolymers composed of 4,4'-diphenylmethane diisocyanate (MDI), poly(ethylene adipate)diol (PEA), glycerine (Gly), and diol [1,2-ethanediol (ED), diethylene glycol (DEG), 1,3-propanediol (PD), 1,4-butanediol (BD), 1,5-pentanediol (PTD) or 1,6-hexanediol (HD)] as a chain extender were synthesized in a two-step process. The effect of structural hard segments on the thermal stability of crosslinked poly(ester-urethane) was studied. Increase in the length of the hard segment decreased the thermal stability within a given series of compounds. The thermal oxidative stability of the polyurethane crosslinked system was investigated under an air atmosphere using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Interchain crosslinking improves thermal stability and chemically crosslinked PUR behaves as an elastomer capable of shape memory. The decomposition of PUR crosslinked with various hard segments has been compared.


Key words: poly(ester-urethane), crosslinking, thermal stability, hard segments, soft segments


e-mail: stefop@icmpp.ro


S. Oprea


Effect of structure on the thermal stability of crosslinked poly(ester-urethane) (in English)