Abstract
AbstractPolyols synthesized by ozonolysis and hydrogenation from canola oil were reacted with aliphatic 1,6‐hexamethylene diisocyanates (HDI) to produce polyurethane (PU) elastomers. The properties of the materials were examined by dynamic mechanical analysis (DMA), thermomechanical analysis (TMA), modulated differential scanning calorimetry (MDSC), and thermogravimetric analysis (TGA), and measurements were taken of tensile properties. The effect of dangling chains on network properties was assessed. The formation of hydrogen bonds was observed by FTIR. The measured properties were found to be strongly dependent on processing‐dependent factors such as the crosslinking density and the molar ratio of polyols to HDI component. The glass transition temperatures (Tg) of the elastomers were found to increase as the OH/NCO molar ratio decreased. With the same OH/NCO molar ratio, Tg of canola‐oil‐based PU was higher than that of soybean‐oil‐based PU. The TGA thermographs showed two well‐defined steps of degradation for all the elastomers. In the first step, up to 30% weight loss, the fastest rate of loss was found at 345 °C for canola‐oil‐based PU while soybean‐oil‐based PU lost most of the weight in the second step. With the same OH/NCO molar ratio, the elastomers made from canola‐oil‐based polyol showed slightly higher Young's modulus and tensile strength.
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