Preparation and characterization of cross-linked starch polyurethanes
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
|---|---|
| Data(s) |
20/10/2012
20/10/2012
2009
|
| Resumo |
This study describes the preparation and characterization of new starch cross-linked polyurethanes produced by the reaction of native cornstarch with a propylene oxide toluene diisocyanate oligomer. Infrared analysis confirmed the occurrence of the reaction and solubility and swelling tests showed that it had led to cross-linked structures. These products were totally amorphous and displayed elastomeric properties associated with two T(g)s at -60 and 35 degrees C. (C) 2009 Elsevier Ltd. All rights reserved. Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) FAPESP |
| Identificador |
CARBOHYDRATE POLYMERS, v.77, n.3, p.526-529, 2009 0144-8617 http://producao.usp.br/handle/BDPI/31562 10.1016/j.carbpol.2009.01.035 |
| Idioma(s) |
eng |
| Publicador |
ELSEVIER SCI LTD |
| Relação |
Carbohydrate Polymers |
| Direitos |
restrictedAccess Copyright ELSEVIER SCI LTD |
| Palavras-Chave | #Starch #Oligoether diisocyanate #Networks #Elastomers #Chemistry, Applied #Chemistry, Organic #Polymer Science |
| Tipo |
article original article publishedVersion |
