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dc.contributor.authorMonteavaro, Luciane Lemospt_BR
dc.contributor.authorRiegel, Izabel Cristinapt_BR
dc.contributor.authorPetzhold, Cesar Liberatopt_BR
dc.contributor.authorSamios, Dimitriospt_BR
dc.date.accessioned2010-04-16T09:13:20Zpt_BR
dc.date.issued2005pt_BR
dc.identifier.issn0104-1428pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/20165pt_BR
dc.description.abstractNew types of polyurethanes were prepared by reacting diisocyanates and formiated soy polyols with different OH functionalities. Thermal properties and degradation kinetics were investigated by TGA. All prepared PU’s showed at least two-weight loss steps, the first one, around 210 °C. Thermal stability of these PUs depends strongly on urethane groups per unit volume and an increase in the weight loss was observed as a result of the increased amount of urethane groups. Degradation kinetics behavior of the soy-based polyurethanes was investigated according to the Flynn method. Different average activation energy values were obtained from isothermal and isoconversional curves, 140.6 KJ/mol and 62.8 KJ/mol, respectively, indicating the complexity of the PUs degradation process.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofPolímeros (São Carlos): ciência e tecnologia. São Carlos. Vol. 15, n. 2 (2005), p. 151-155pt_BR
dc.rightsOpen Accessen
dc.subjectPoliuretanaspt_BR
dc.subjectThermal stabilityen
dc.subjectÓleo de sojapt_BR
dc.subjectSoy-based polyurethanesen
dc.subjectDegradation kineticsen
dc.subjectEstabilidade térmicapt_BR
dc.subjectCinética de degradaçãopt_BR
dc.titleThermal stability of soy-based polyurethanespt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000524862pt_BR
dc.type.originNacionalpt_BR


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