Jin Yan, Li-li Su, Ming Zhang, Guo-zhang Wu. Degradation and Stabilization of Polycarbonate during High Temperature Shearing. [J]. Acta Polymerica Sinica (4):499-506(2018)
DOI:
Jin Yan, Li-li Su, Ming Zhang, Guo-zhang Wu. Degradation and Stabilization of Polycarbonate during High Temperature Shearing. [J]. Acta Polymerica Sinica (4):499-506(2018) DOI: 10.11777/j.issn1000-3304.2017.17114.
Degradation and Stabilization of Polycarbonate during High Temperature Shearing
The thermal degradation behavior of bisphenol A polycarbonate (BPA-PC) during high temperature shear mixing was investigated. The effects of different antioxidant systems on improving the thermal stability of PC were compared by using a combination of spectrodensitometer
universal tensile testing machine and Ubbelohde viscometer
while the structural transformation of PC during the degradation process was studied by Fourier transform infrared spectrometer (FTIR) and nuclear magnetic resonance spectroscopy (
1
H-NMR) analysis. The results show that the addition of phosphite antioxidant and complex antioxidant can greatly improve the thermal stability and delay the extent of reduction of molecular weight as well as mechanical properties during the degradation process. Phosphite antioxidant can effectively enhance the color stability of PC by inhibiting the scission of carbonate linkage. Hindered phenolic antioxidant has opposite effects on the thermal stabilization of carbonate bonds and isopropylidene bonds in PC molecular chains. The phenolic hydroxyl groups of hindered phenolic antioxidant result in chain scission that is against the thermal stability of carbonate bond. Furthermore
hindered phenolic antioxidant contributes to the thermal stabilization of isopropylidene bond
which is superior to phosphite antioxidant. Multiple hindered phenolic antioxidant appears more outstanding thermostability to isopropylidene bonds
and the combination with phosphite can decrease the degradation of carbonate bond
which results in an excellent antioxidant effect. In addition
the effects of different degradation products on discoloration were discussed. It is found that chromophore is not derived from chains terminated with acetophenone. However
the yellow index of PC is proportional to the relative amount of chains terminated with phenolic hydroxyl
and the degree of color deterioration is also correlated with the infrared peak intensity of aliphatic ketone and aromatic ketone. Therefore
ketones could be the main degradation products that cause PC yellowing
while the carbonyl conjugated structure in the molecular chain is the main chromophore.
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