Abstract
The thermal oxidation behaviour of polypropylene containing tetramethylpiperidine compounds and corresponding pentamethylpiperidine compounds are compared using air oven aging, oxygen uptake and thermogravimetry. Carbonyl formation, the induction period of oxygen absorption and weight loss have been selected to characterize the degree of oxidation. The results show that the stabilizing effectiveness of pentamethylpiperidines is always higher than that of tetramethyl types. Radical-trapping mechanisms cannot explain this, because large amounts of nitroxyl radicals are formed by the tetramethylpiperidine compounds. The quenching of singlet oxygen appears to be involved in thermal oxidation of polypropylene containing pentamethylpiperidine compounds. Specific hydrogen bonding between pentamethylpiperidines and hydroperoxide may account for their better thermal stabilizing action than tetramethylpiperidines.
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