Studies on thermoplastic polyurethanes based on new diphenylethane-derivative diols. II. Synthesis and characterization of segmented polyurethanes from HDI and MDI

摘要

Various new thermoplastic segmented polyurethanes were synthesized by a one-step melt polymerization from aliphatic aromatic alpha,co-diols containing sulfur in the aliphatic chain, including 4,4'-(ethane-1,2-diyl)bis(benzenethioethanol), 4,4'-(ethane-1,2-diyl)bis(benzenethiopropanol) and 4,4'-(ethane-1,2-diyl)bis(benzenethiodecanol) as chain extenders, hexane-1,6-diyl diisocyanate (HDI) or 4,4'-diphenylmethane diisocyanate (MDI) and 20-80 mol% poly(oxytetramethylene)diol (PTMO) with molecular weight of 1000 g/mol as a soft segment. The reaction was conducted at the molar ratio of NCO/OH =1 and 1.05, and in the case of the HDI-based polyurethanes in the presence of dibutyltin dilaurate as a catalyst. The effect of the diisocyanate used on the structure and some physicochemical, thermal and mechanical properties of the segmented polyurethanes were studied. The structures of these polyurethanes were examined by FTIR and X-ray diffraction analysis. The thermal properties were investigated by differential scanning calorimetry and thermogravimetric analysis. Shore hardness and tensile properties were also determined. All the synthesized polymers showed partially crystalline structures. The MDI-based polyurethanes were products with lower crystallinity, higher glass-transition temperature (T-g,) and better thermal stability in comparison with the HDI-based ones. The MDI series polymers also exhibited higher tensile strength (up to similar to 36 MPa vs. similar to 23 MPa) and elongation at break (up to similar to 3900% vs. similar to 900%), but lower hardness than the analogous HDI series polyurethanes. In both series of the polymers an increase in PTMO soft-segment content was associated with decreased crystallinity, T-g, hardness and tensile strength. An increase in PTMO content also involved an increase in elongation at break. (C) 2007 Elsevier Ltd. All rights reserved.