4.7 Article

Synthesis and characterization of polyamides containing pendant pentadecyl chains

期刊

EUROPEAN POLYMER JOURNAL
卷 46, 期 3, 页码 557-567

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.eurpolymj.2009.11.014

关键词

Alkyl side-chain; Cardanol; Cashew nut shell liquid; Pentadecyl chains; Polyamides

资金

  1. Council of Scientific and Industrial Research (CSIR), Government of India

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A new aromatic diacid monomer viz., 4-(4'-carboxyphenoxy)-2-pentadecylbenzoic acid was synthesized starting from cardanol and was characterized by FTIR, H-1- and C-13 NMR spectroscopy. A series of new aromatic polyamides containing ether linkages and pendant pentadecyl chains was prepared by phosphorylation polycondensation of 4-(4'-carboxyphenoxy)-2-pentadecylbenzoic acid with five commercially available aromatic diamines viz., 1,4-phenylenediamine, 4,4'-oxydianiline, 4,4'-methylenedianiline, 1,3-phenylenediamine, and 4,4'-(hexafluoroisopropylidene)dianiline. Inherent viscosities of the polyamides were in the range 0.45-0.66 dL/g in N,N-dimethylacetamide at 30 +/- 0.1 degrees C. The introduction of ether linkages and pendant pentadecyl chains into polyamides led to an enhanced solubility in N,N-dimethylacetamide and 1-methyl-2-pyrrolidinone at room temperature or upon heating. The polyamides could be solution-cast into tough, flexible and transparent films from their N,N-dimethylacetamide solution. Wide angle X-ray diffraction patterns exhibited broad halo indicating that the polymers were essentially amorphous in nature. X-Ray diffractograms also displayed a diffuse to sharp reflection in the small-angle region (20 = similar to 2-5 degrees) for the polyamides characteristics of formation of loosely to well-developed layered structure arising from packing of flexible pentadecyl chains. The glass transition temperature observed for the polyamides was in range 139-189 degrees C. The temperature at 10% weight loss (T-10), determined by TGA in nitrogen atmosphere, of the polyamides was in the range 425-453 degrees C indicating their good thermal stability. (C) 2009 Elsevier Ltd. All rights reserved.

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