Synthesis and characterization of polyurethane foam based on vegetable oil.
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2022
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Resumo
This research shows the production and characterization of the polyurethane foam produced from
moringa oil with low energy expenditure. Vegetable oil, polyol and the foam were characterized
by hydroxyl, acid and Iodine index, Fourier Transform Infrared Spectroscopy (FTIR), 1
H RMH
spectra, Thermo gravimetric analysis (TG), Scanning Electrical Microscopy (SEM), X-Ray
Diffractogram (XRD) and Mass Spectroscopy. The physical-chemical results showed the
modified oil potential for the polyurethane formation reaction due to the hydroxyls index of
257.52 mg KOH g-1 and acidity of 2.38 mg KOH g-1
. FTIR spectra showed the hydroxylation
reactions and urethane groups formation in the oil by bands wich referring to hydroxyl groups and
their NH groups superposition. Foam TG showed a degradation profile between 281 °C and 750
°C, losing half of its mass in temperatures higher than 400 °C. Micrographies showed that foam is
composed by opened and closed cells, characteristic of semi-flexibility of the foam.
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Hydroxylation, Moringa, Polyol, Semi-flexible
Citação
GUALBERTO, M. S. et al. Synthesis and characterization of polyurethane foam based on vegetable oil. International Journal of Development Research, v. 12, n. 6, p. 57076-57081, jun. 2022. Disponível em: <https://www.journalijdr.com/sites/default/files/issue-pdf/24849_0.pdf>. Acesso em: 11 out. 2022.