Abstract
Studies were carried out on crosslinked polymers prepared by radical copolymerization of oligoestermaleinates based on ethylene glycol, diethylene glycol and propylene glycol with tris ( n-2-hydroxy, 3-allyloxypropyl) isocyanurate. The dependence of the thermostability and other properties of the polymers on their chemical composition were studied by differential and thermogravimetric analysis. The following stages were observed during destruction of the polymers: (a) induction period to 200°; (b) period of slow increasing of decomposition, 200°–320°; (c) period of active decomposition 320°–430°. It is supposed that the higher structural stability of the studied polymers is a result of the high thermostability of the isocyanuric ring and the high degree of crosslinking of the polymers. The cross-linked polymers containing isocyanuric rings have a higher thermostability than the cured oligoestermaleinates based on ethylene glycol, diethylene glycol or propylene glycol.
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