Effect of glycols on the properties of polyester polyols and of room‐temperature‐curable casting polyurethanes

Abstract

AbstractA series of liquid polyester polyols (PEs) from adipic acid (AA), phthalic anhydride (PA) and trihydroxymethylpropane (TMP), and such glycols as ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG), butanediol (BD) and hexanediol (HD), were prepared. Polyurethanes (PUs) were obtained from the PEs and polyaryl polymethylene isocyanate (PAPI) at room temperature. The effects of the structures of the glycols on viscosity, glass transition temperature and crystallinity of the PEs, and the mechanical, thermal and boiling‐water‐resistant properties of PUs were studied. The experiments showed that the viscosities and glass transition temperatures of the PEs decreased as the length of the glycol chains increased. The polyester based on HD lost flowability because of crystallization. The tensile strength and hardness of the PUs obtained decreased with increasing the length of the glycol chains, while the resistance to thermal deformation and boiling water increased. Thermogravimetric analysis demonstrated that thermal degradation of the polyurethane based on DEG proceeded in one step and for the others in two steps. The initial degradation temperature of the polyurethane based on EG was the lowest and that of the polyurethane based on BD was the highest. The residue of the former at 450 °C was the greatest, while that of the latter was the lowest. Copyright © 2004 Society of Chemical Industry