Effects of network structure and dangling chains on mechanical properties of polyurethane gels

Mutsuhisa Furukawa, Suguru Motokucho, Ken Kojio, Eiichi Imoto

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Polyurethane gels (PUGs) were synthesized from poly (oxypropylene) glycol (PPG) (M̄n=2000, 4000 and 8000) and lysine triisocyanate (LTI). To control the number of dangling chains in the PUGs, with the ratio of K=[NCO]/[OH] was varied. The glass transition temperature of PPG in the PUGs (Tg,PUG) was observed at around -60 °C by differential scanning calorimetry (DSC). The difference temperature of the glass transition temperature of PPG (Tg,PPG) and Tg,PUG(ΔTg) was decreased with an increase in molecular weight for PPG and a decrease in K. In the tan δ curve, different relaxation that can be attributed to the motion of the dangling chain was observed in the higher temperature side of α-relaxation. These all results are related to the formation of incomplete network structure due to the decrease in K, which can act as a dangling chain.

Original languageEnglish
Title of host publication55th SPSJ Symposium on Macromolecules
Pages3381-3382
Number of pages2
Volume55
Edition2
Publication statusPublished - 2006
Externally publishedYes
Event55th Society of Polymer Science Japan Symposium on Macromolecules - Toyama, Japan
Duration: Sep 20 2006Sep 22 2006

Other

Other55th Society of Polymer Science Japan Symposium on Macromolecules
CountryJapan
CityToyama
Period9/20/069/22/06

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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  • Cite this

    Furukawa, M., Motokucho, S., Kojio, K., & Imoto, E. (2006). Effects of network structure and dangling chains on mechanical properties of polyurethane gels. In 55th SPSJ Symposium on Macromolecules (2 ed., Vol. 55, pp. 3381-3382)