Novel thermosets prepared by cationic copolymerization of various vegetable oils - synthesis and their structure-property relationships

被引:134
作者
Andjelkovic, DD [1 ]
Valverde, M [1 ]
Henna, P [1 ]
Li, FK [1 ]
Larock, RC [1 ]
机构
[1] Iowa State Univ Sci & Technol, Dept Chem, Ames, IA 50011 USA
关键词
vegetable oil; cationic copolymerization; structure-property relationship;
D O I
10.1016/j.polymer.2005.08.022
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
A range of thermoset plastics have been prepared by the cationic copolymerization of olive, peanut, sesame, canola, corn, soybean, grapeseed, sunflower, low saturation soy, safflower, walnut, and linseed oils with divinylbenzene or a combination of styrene and divinylbenzene comonomers catalyzed by boron trifluoride diethyl etherate. The chemical, physical, thermal, and mechanical properties of these new polymers have been investigated as a function of the vegetable oil composition. The vegetable oil reactivity has a direct effect on most of the polymers' properties, which can be reasonably predicted by careful choice of the vegetable oil. Coupled with variations in the comonomer and stoichiometry, the choice of vegetable oil allows one to tailor the polymer's properties for specific applications. (c) 2005 Elsevier Ltd. All rights reserved.
引用
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页码:9674 / 9685
页数:12
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