Аннотации:
© 2018 Elsevier Ltd The purpose of this study is to synthesize non-isocyanate poly (ester amide/urethane) networks, based entirely on vegetable oil through a green method, i.e., without solvent and having any rigid and aromatic structures to improve their thermal stability. For this purpose, first, three amines were synthesized from castor oil and oleic acid. Second, carbonated sunflower oil (CSFO) was obtained by reaction of epoxidized sunflower oil with CO2 at atmospheric pressure. In the final step, CSFO easily reacted with bio-based amines by melt-blending without catalyst to give corresponding non-isocyanate polyurethane (NIPU) networks. The Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray powder diffraction (XRD), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA) and thermogravimetric analysis (TGA) techniques were applied to characterize the structural, thermal and physical features of NIPU networks. In addition, to determine the environmental stability the water absorption amount and the degradation percentage were calculated in the deionized water and phosphate saline buffer, respectively. These NIPU networks showed an excellent thermal stability (T5 wt% between 323 and 386 °C), low water absorption and degradation (4–10 and 1.04–1.40 wt% respectively). The results show the potential of this environmentally friendly strategy for preparing bio-based NIPU for high performances. Furthermore, the presence of an aliphatic ester group and their biodegradability nature may also make them proper for biological and/or biomedical applications.
