Effect of glycerol cross-linking and PDI on the shape memory effect and mechanical properties of polyurethane
| العنوان: | Effect of glycerol cross-linking and PDI on the shape memory effect and mechanical properties of polyurethane |
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| المؤلفون: | Woo Seok Kim, Yong-Chan Chung, Byoung Chul Chun, Tae Keun Cho |
| المصدر: | Fibers and Polymers. 9:388-392 |
| بيانات النشر: | Springer Science and Business Media LLC, 2008. |
| سنة النشر: | 2008 |
| مصطلحات موضوعية: | Materials science, Polymers and Plastics, General Chemical Engineering, Melting temperature, Enthalpy, Extender, General Chemistry, Dynamic mechanical analysis, Shape-memory alloy, law.invention, chemistry.chemical_compound, chemistry, law, Copolymer, Glycerol, Composite material, Polyurethane |
| الوصف: | A series of shape memory polyurethane (PU) copolymers synthesized from 1,4-phenyldiisocyanate (PDI), poly(tetramethyleneglycol) (PTMG), 1,4-butanediol (BD) as a chain extender, and glycerol as a cross-linking agent were tested for the mechanical properties and the shape memory effect at the temperature 20 °C above melting temperature (Tm), and were compared with other PUs synthesized from 4,4′-methylene-bis-phenyldiisocyanate (MDI), PTMG, and BD. Mechanical properties and shape memory effect were improved substantially by adopting both PDI and glycerol. Interestingly, enthalpy of melting and Tm were not affected by the glycerol content. Vibration and shock absorption ability was investigated by measuring both loss tan δ and storage modulus with dynamic mechanical analyzer (DMA). |
| تدمد: | 1875-0052 1229-9197 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::e54775db7fccdaebcab8a9ce35e42886 https://doi.org/10.1007/s12221-008-0062-9 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........e54775db7fccdaebcab8a9ce35e42886 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 18750052 12299197 |
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