Vegetable oil cast resins via click chemistry: Effects of cross‐linkers
| Autor: | Bipin K. Shah, Jian Hong, Zoran S. Petrović |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
chemistry.chemical_classification
Materials science Absorption of water food.ingredient General Chemistry Polymer Industrial and Manufacturing Engineering Vegetable oil food chemistry Linseed oil Polymerization Castor oil Click chemistry medicine Organic chemistry Glass transition Food Science Biotechnology medicine.drug |
| Zdroj: | European Journal of Lipid Science and Technology. 115:55-60 |
| ISSN: | 1438-9312 1438-7697 |
| DOI: | 10.1002/ejlt.201200143 |
| Popis: | Polymerization of azidated castor, canola, corn, soybean, and linseed oils with two diynes under thermal click chemistry conditions (without a solvent or a catalyst) yielded fully cross-linked polymers (1–10) with similar density. The use of an aromatic diyne (1,4-diethynylbenzene) as a cross-linker resulted in polymers (1–5) that showed higher glass transition and strength and lower swelling, water absorption, and sol fraction than corresponding polymers (6–10) resulting from an aliphatic diyne (1,7-octadiyne). These polymers exhibited behaviors ranging from soft rubbers to hard plastics. Practical applications: Vegetable oil cast resins prepared by click chemistry are potentially useful electroinsulating materials as potting or encapsulating compounds since no by-products are generated. |
| Databáze: | OpenAIRE |
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