Abstract
AbstractA series of shape memory polyurethanes (SMPUs) was prepared from polycaprolactone diol (PCL) 4000, 1,4‐butanediol (BDO), dimethylol propionic acid (DMPA), triethylamine, and 4, 4′‐diphenylmethane diisocyanate (MDI), to which excess MDI or glycerin were added to obtain crosslinked shape memory polyurethanes. Their mechanical, thermomechanical, thermal and shape memory properties were investigated by using differential scanning calorimetry (DSC), Fourier‐transform (FT‐IR) spectroscopy, dynamic mechanical analysis (DMA) and tensile testing. The results showed that crosslinked SMPUs have better thermal and thermomechanical properties than those prepared from linear polyurethanes and display good shape memory effects. Copyright © 2005 Society of Chemical Industry
Sign-in/Register to access full text options 
Free) 
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 call
