Synthesis and characterization of polyurethane foam based on vegetable oil
International Journal of Development Research
Synthesis and characterization of polyurethane foam based on vegetable oil
Received 10th March, 2022; Received in revised form 27th April, 2022; Accepted 11th May, 2022; Published online 28th June, 2022
Copyright © 2022, Mariana Simões Gualberto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This research shows the production and characterization of the polyurethane foam produced from moringa oil with low energy expenditure. Vegetable oil, polyol and the foam were characterized by hydroxyl, acid and Iodine index, Fourier Transform Infrared Spectroscopy (FTIR), 1H RMH spectra, Thermo gravimetric analysis (TG), Scanning Electrical Microscopy (SEM), X-Ray Diffractogram (XRD) and Mass Spectroscopy. The physical-chemical results showed the modified oil potential for the polyurethane formation reaction due to the hydroxyls index of 257.52 mg KOH g-1 and acidity of 2.38 mg KOH g-1. FTIR spectra showed the hydroxylation reactions and urethane groups formation in the oil by bands wich referring to hydroxyl groups and their NH groups superposition. Foam TG showed a degradation profile between 281 °C and 750 °C, losing half of its mass in temperatures higher than 400 °C. Micrographies showed that foam is composed by opened and closed cells, characteristic of semi-flexibility of the foam.
