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Effect of additives on the melt rheology and thermal degradation of poly[(R)-3-hydroxybutyric acid]

Rodriguez Arza, Carlos LU ; Jannasch, Patric LU ; Johansson, Peter; Magnusson, Per; Werker, Alan and Maurer, Frans LU (2015) In Journal of Applied Polymer Science 132(15). p.1-41836
Abstract
Thermal degradation of poly[(R)−3-hydroxybutyric acid] (PHB) during melt mixing results in random chain scission that produces shorter polymer chains containing crotonic and carboxyl end groups. One way of preventing this serious reduction of molar mass is to add agents that react with at least two of the newly generated end groups. Different types of commercially available additives known to react with carboxyl group, namely bis(3,4-epoxycyclohexylmethyl) adipate (BECMA), 2,2'-bis(2-oxazoline) (BOX), trimethylolpropane tris(2-methyl-1-aziridinepropionate) (PETAP), triphenyl phosphate (TPP), tris(nonylphenyl) phosphate (TNPP), polycarbodiimide (PCDI), and poly(methyl metharylate-co-glycidyl methacrylate) (GMA.MMA) were mixed with PHB by... (More)
Thermal degradation of poly[(R)−3-hydroxybutyric acid] (PHB) during melt mixing results in random chain scission that produces shorter polymer chains containing crotonic and carboxyl end groups. One way of preventing this serious reduction of molar mass is to add agents that react with at least two of the newly generated end groups. Different types of commercially available additives known to react with carboxyl group, namely bis(3,4-epoxycyclohexylmethyl) adipate (BECMA), 2,2'-bis(2-oxazoline) (BOX), trimethylolpropane tris(2-methyl-1-aziridinepropionate) (PETAP), triphenyl phosphate (TPP), tris(nonylphenyl) phosphate (TNPP), polycarbodiimide (PCDI), and poly(methyl metharylate-co-glycidyl methacrylate) (GMA.MMA) were mixed with PHB by cocasting from solution in chloroform. Dynamic rheology as well as measurements of molar masses before and after dynamic analysis was used to evaluate the effect of the additives on the melt stability of PHB. Measurements of the dynamic shear modulus and the molar mass of molten PHB with the additives PCDI and GMA.MMA showed a minor improvement on the thermal stability. Furthermore, TPP and TNPP did not affect the thermal stability of PHB, whereas the presence of BECMA, BOX, and PETAP gave a strong decrease of the dynamic modulus compared with neat PHB. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Dynamic shear modulus., Thermal stability, Rheology, Polyhydroxyalkanoates, Biodegradation, Degradation
in
Journal of Applied Polymer Science
volume
132
issue
15
pages
1 - 41836
publisher
John Wiley & Sons
external identifiers
  • wos:000348313000033
  • scopus:84926181544
ISSN
1097-4628
DOI
10.1002/app.41836
language
English
LU publication?
yes
id
a382bee3-d06e-4d05-8bc5-6f1b623e40de (old id 4813628)
alternative location
http://onlinelibrary.wiley.com/doi/10.1002/app.41836/abstract
date added to LUP
2015-01-13 17:12:33
date last changed
2017-11-19 03:00:56
@article{a382bee3-d06e-4d05-8bc5-6f1b623e40de,
  abstract     = {Thermal degradation of poly[(R)−3-hydroxybutyric acid] (PHB) during melt mixing results in random chain scission that produces shorter polymer chains containing crotonic and carboxyl end groups. One way of preventing this serious reduction of molar mass is to add agents that react with at least two of the newly generated end groups. Different types of commercially available additives known to react with carboxyl group, namely bis(3,4-epoxycyclohexylmethyl) adipate (BECMA), 2,2'-bis(2-oxazoline) (BOX), trimethylolpropane tris(2-methyl-1-aziridinepropionate) (PETAP), triphenyl phosphate (TPP), tris(nonylphenyl) phosphate (TNPP), polycarbodiimide (PCDI), and poly(methyl metharylate-co-glycidyl methacrylate) (GMA.MMA) were mixed with PHB by cocasting from solution in chloroform. Dynamic rheology as well as measurements of molar masses before and after dynamic analysis was used to evaluate the effect of the additives on the melt stability of PHB. Measurements of the dynamic shear modulus and the molar mass of molten PHB with the additives PCDI and GMA.MMA showed a minor improvement on the thermal stability. Furthermore, TPP and TNPP did not affect the thermal stability of PHB, whereas the presence of BECMA, BOX, and PETAP gave a strong decrease of the dynamic modulus compared with neat PHB.},
  author       = {Rodriguez Arza, Carlos and Jannasch, Patric and Johansson, Peter and Magnusson, Per and Werker, Alan and Maurer, Frans},
  issn         = {1097-4628},
  keyword      = {Dynamic shear modulus.,Thermal stability,Rheology,Polyhydroxyalkanoates,Biodegradation,Degradation},
  language     = {eng},
  number       = {15},
  pages        = {1--41836},
  publisher    = {John Wiley & Sons},
  series       = {Journal of Applied Polymer Science},
  title        = {Effect of additives on the melt rheology and thermal degradation of poly[(R)-3-hydroxybutyric acid]},
  url          = {http://dx.doi.org/10.1002/app.41836},
  volume       = {132},
  year         = {2015},
}