Abstract
A study has been made of the thermal degradation (523–773 K) of blends made up of various relative amounts of an aromatic synthesized from terephthalic acid and aniline fluorene, and a polyamide with metacarborane fragments incorporated in the macrochain. The investigation (in the range 523–623 K) covered changes in molecular weight characteristics, and gelation of the systems, relative to the polyamidocarborane concentration. It is shown that a 0.5% addition of polyamidocarborane has an inhibiting influence on aromatic polyamide degradation in the interval 523–573 K. At higher temperatures (⩾ 598 K) polyamidocarborane causes crosslinking of the aromatic polyamide over the entire concentration range investigated (from 0.5 to 50 wt.%).
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