Journal
JOURNAL OF POLYMERS AND THE ENVIRONMENT
Volume 21, Issue 4, Pages 952-962Publisher
SPRINGER
DOI: 10.1007/s10924-012-0560-0
Keywords
Rapeseed oil polyols; Polyurethane networks; Mechanical properties; Thermal properties; Cohesion energy density
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Funding
- European Regional Development Fund [2010/0214/2DP/2.1.1.1.0/10/APIA/VIAA/054]
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Biobased polyols were synthesized from rapeseed oil (RO) with diethanolamine (DEA), triethanolamine (TEA) and glycerol (GL) at different molar ratios. The structures of the synthesized polyols were analyzed using FTIR-ATR spectroscopy. Polyurethane (PU) networks from RO/DEA polyols and polymeric MDI showed higher tensile strength, modulus and hardness, but their elongation at break decreased, compared to the case of the PU obtained from RO/TEA and RO/GL polyols. The tensile strength and modulus of PU networks increased with increasing PU cohesion energy density (CED) and decreasing molecular weight between crosslinks M (c) . From the thermogravimetric analysis and its derivative thermograms, at the first stage of destruction (below 5 % weight loss) in the air and inert atmosphere, the PU obtained from RO polyols were ranked in the following order: PU RO/GL > PU RO/TEA > PU RO/DEA, and their thermostability was higher than that of the PU based on propylene oxide.
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