Synthesis and Characterization of Biodegradable Jatropha Oil Based Polyurethanes Using Modified Sesame Oil as Cross-Linker Containing Different NCO Groups with Improved Thermal Stability

Abstract

In this work, the modified S-diol were prepared from sesame oil to produce polyol. The thermal responsive vegetable oil-based polyurethane was prepared by polycondensation method. The different diisocyanate react with jatropha-sesame oil polyol to produce higher density with molecular weight of polyurethanes structure and functionality were characterized by Fourier transform spectroscopy, proton nuclear resonance spectroscopy and gel permeation chromatography. The thermal analysis was carried with TG analysis. The kinetic and thermodynamic parameters was calculated by TGA decomposition temperature and compared with PU-1, PU-2 and PU-3. Furthermore, the corresponding decomposition temperature of polyurethanes activation energy were calculated by Coats-Redfern, Sharp-Wentworth and Freeman-Carols methods, and it is investigated with lifetime of polyurethanes. Depending on the physically observed NH and C=O linkages of polyurethane matrix, which enhancing the hard and soft segment to improve their chain mobility. The success of the investigated polyurethanes, the corresponding estimated enthalpy, entropy and pre-exponential factors are much closer with toluene and phenyl based polyurethane matrix

Structural and Rheological Properties of Nonedible Vegetable Oil-Based Resin

“…The triglycerides consist of glycerol and a variety of fatty acids which are different based on the types of oil and their locality [ 10 ]. A few vegetable oils have been studied to produce natural-based polyol in manufacturing various types of PU such as soy [ 11 ], palm [ 12 ], olive, canola, castor [ 13 ] and sesame [ 14 ]. However, the use of these edible oils has faced criticism regarding the utilisation of food supplies for nonfood applications.…”