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首页> 外文期刊>Journal of Polymer Science, Part A. Polymer Chemistry >Novel long chain unsaturated diisocyanate from fatty acid: Synthesis, characterization, and application in bio-based polyurethane
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Novel long chain unsaturated diisocyanate from fatty acid: Synthesis, characterization, and application in bio-based polyurethane

机译:来自脂肪酸的新型长链不饱和二异氰酸酯:合成,表征及在生物基聚氨酯中的应用

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摘要

A novel long chain linear unsaturated terminal diisocyanate, 1,16-diisocyanatohexadec-8-ene (HDEDI) was synthesized from oleic acid via Curtius rearrangement. Its chemical structure was identified by FTIR, ~1H NMR, ~(13)C NMR, and HRMS. This diisocyanate was used as a starting material for the preparation of entirely bio-based polyurethanes (PUs) by reacting it with canola diol and canola polyol, respectively. The physical properties and crystalline structure of the PUs prepared from this diisocyanate were compared to their counterparts prepared from similar fatty acid-derived diisocyanate, 1,7-heptamethylene diisocyanate (HPMDI). The HDEDI based PUs demonstrated various different properties compared to those of HPMDI based PUs. For example, HDEDI based PUs exhibited a triclinic crystal form; whereas HPMDI based PUs exhibited a hexagonal crystal lattice. In addition, canola polyol-HDEDI PU demonstrated a higher tensile strength at break than that of canola polyolHPMDI, attributed to the higher degree of hydrogen bonding associated with the former sample. Nevertheless, lower Young's modulus and higher elongation in canola polyol-HDEDI PU were obtained because of the flexibility of the long chain introduced by the HDEDI diisocyanate.
机译:一种新的长链线性不饱和末端二异氰酸酯,1,16-二异氰酸根合十六烷基-8-烯(HDEDI)由油酸经库尔修斯重排合成。其化学结构通过FTIR,〜1H NMR,〜(13)C NMR和HRMS鉴定。通过使二异氰酸酯分别与低芥酸菜子二醇和低芥酸菜子多元醇反应,将其用作制备完全生物基聚氨酯(PU)的原料。将由该二异氰酸酯制备的PU的物理性质和晶体结构与由相似的脂肪酸衍生的二异氰酸酯,1,7-庚基亚甲基二异氰酸酯(HPMDI)制备的PU进行比较。与基于HPMDI的PU相比,基于HDEDI的PU表现出各种不同的特性。例如,基于HDEDI的PU表现为三斜晶晶形式。而基于HPMDI的PU表现出六方晶格。另外,低芥酸菜子多元醇-HDEDI PU表现出比低芥酸菜子多元醇HPMDI更高的断裂拉伸强度,这归因于与前一个样品相关的氢键结合程度更高。然而,由于HDEDI二异氰酸酯引入的长链的柔韧性,在低芥酸菜子多元醇-HDEDI PU中获得了较低的杨氏模量和较高的伸长率。

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