Abstract
AbstractTwo new types of polyamides having anti head‐to‐tail hydroxycinnamic acid dimer component in the main chain were synthesized. Their thermal degradation behavior was investigated by TG‐DSC analysis in comparison with those of their model compounds and the polyamides derived from anti head‐to‐head coumarin dimer. The key reactions in the thermal degradation were clarified to be lactonization and cyclic imide formation. The polyamide, derived from 4‐hydroxycinnamic acid dimer and hexamethylenediamine, showed good heat stability. © 1993 John Wiley & Sons, Inc.
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