Segmented palm oil polyol based shape memory polyurethane- effect of reaction time
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Date
2016-06
Authors
Ooi Shee Min
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Abstract
This paper reports the study of palm oil polyol (POP) based shape memory polyurethane (SMPU). The structure of the SMPU elastomers depends on the molecular weight of soft segment, hard segment content, preparation conditions and chemical structure of raw materials. While the characteristic properties of the SMPU elastomers depend on chemical structure and structure originated from hydrogen bond and microphase-separated structure. In this study, the SMPU is synthesized using methylene diphenyl diisocyanate (MDI), polycaprolactone (PCL), palm oil polyol (POP), 1,4-butanediol (BD) and dibutyltin dilaurate (DBTDL) by employing bulk polymerization method. The manipulated variable in this experiment is the reaction time between POP with PCL and MDI, varying from 0.5 hr to 2.5 hrs. Several characterizations (FTIR, DSC, TGA, SEM, XRD and tensile test) are carried out to investigate the structural, thermal and mechanical properties of SMPUs. Shape memory testing is performed to investigate the shape memory behaviour of SMPUs. It is found that the SMPUs exhibit better mechanical properties with increasing of reaction time between POP with PCL and MDI. The crystallinity of SMPU soft segment decreases with the addition of branched POP, however the crystallinity percentage in the SMPU is still sufficient for the samples to show shape memory behaviour. Among all the samples produced, SMPU that has 2 hours of mixing time between POP with PCL and MDI gives the optimum performance in terms of its shape memory behaviour and tensile properties.