Effect of molecular weight on the structure and thermal stability of fractionated polyamideimide.
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概要
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Polyamideimide (PAI) prepared from trimellitic anhydride (TMAH) and 4, 4′-diphenylmethane diisocyanate (MDI) was fractionated by fractional precipitation. The effects of molecular weight on the structure and thermal stability of PAI were investigated. (1) The low molecular weight fraction, whose intrinsic viscosity ([η]) in <I>N</I>-methyl-2-pyrrolidone at 30°C was 0.13d<I>l</I>g<SUP>-1</SUP> contains fewer imide bonds than high molecular weight fractions with [η] of 0.29 d<I>l</I>g<SUP>-1</SUP> or higher. But the former contains many more amide bonds than the latter. This suggests that amic acid bonds are preferentially formed in the initial stage of the polycondensation by the reaction of MDI with trimellitic acid (TMA) which may be contained in TMAH. (2) The weight loss of PAI fraction with [η] of 0.13d<I>l</I>g<SUP>-1</SUP> on heating was more than that of PAI fractions with [η] of 0.29 d<I>l</I>g<SUP>-1</SUP> or higher in the range of temperature from about 300°C to 530°C. Except for the above temperature ranges, no differences in thermogravimetric curves of these fractions were observed. (3) The thermogravimetric curve of PAI with [η] of 0.11d<I>l</I>g<SUP>-1</SUP> prepared from sublimed TMAH was almost equal to that of PAI fractions with [η] of 0.29d<I>l</I>g<SUP>-1</SUP> or higher.
- 公益社団法人 高分子学会の論文
公益社団法人 高分子学会 | 論文
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