Abstract
Phenolic antioxidants are effective stabilizers that provide excellent long-term heat stability by preventing thermo-oxidative degradation during processing and service life. However, under a selected set of circumstances, certain types of phenolics have been susceptible to discoloration due to prolonged storage in an environment containing oxides of nitrogen. It is investigated that the effect of addition of secondary antioxidant and chemical structure of primary antioxidant on discoloration of amorphous poly--olefin (APAO), which is especially prone to be decomposed in high processing temperature. From the result, it is concluded that a higher level of steric hindrance of phenolic antioxidant provided by long alkyl chain allows a more enhanced synergic effect with secondary antioxidant.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
