Comparative Study of Physico-Chemical Properties of Pure Polyurethane and Polyurethane Based on Castor Oil

Abstract

Petroleum based polyurethanes are contributing major portions in the world requirement. To overcome the environmental issues and price adaptability, there is always a massive demand of utilization of renewable resources for polyurethane synthesis with comparable physico-chemical properties. Castor oil is the only major natural vegetable oil that contains a hydroxyl group (-OH) and unsaturated double bonds (C=C) in its organic chain and therefore can be employed with or without modification due to the excellent properties derived from the hydrophobic nature of triglycerides. In this study, physico-chemical properties of high performance polyurethane synthesized from Poly propylene glycol (PPG) in comparison with a combination of PPG and Castor oil (a renewable source), by in situ polymerization technique has been studied. The variations in properties of both types of polyurethanes are evaluated by Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric analysis technique (TGA). Tensile strength properties were investigated by Film Tensile testing equipment. Results indicated the presence of large-CH stretching in castor oil mixed polyurethane with a larger oxidative thermal stability, over a pure PPG polyurethanes. Tensile properties were found almost comparable in pure and mixed polymers, which signify the usage of mixed polymer in coming future, to overcome the environmental and economical crisis in polyurethanes synthesis.

Características térmicas de un nanocompuesto de TiO2 en una matriz de poliuretano elaborada con aceite de higuerilla

“…En los últimos años, ha aumentado el interés en la producción de materiales plásticos alternativos a partir de fuentes renovables y amigables con el medio ambiente. En particular, en la elaboración de poliuretanos se busca el reemplazo de los compuestos a base de petróleo por aceites naturales; uno de los más valorados es el que se extrae del fruto de la higuerilla, por su estructura química profusa en hidroxilos [1].…”