Castor oil and PEG-based shape memory polyurethane films: effect of chain extender amount on some polymer properties and performance
A series of polyurethane (PU) films were synthesized via
one-shot bulk polymerization with polyethylene glycol, castor oil,
hexamethylene diisocyanate, and 1,4-butanediol (BD) at three different chain
extender ratios. Since it was found in our previous study that hard segment
content is more effective on shape memory property than soft segment length
(Bonfil, M., Sirkecioglu, A., Bingol-Ozakpinar, O., Uras, F., Güner, F.
S. J. Appl. Polym. Sci. 2014, 131, 1-12), in this study the effects of BD amount on some
physical properties, thermal properties, and shape memory performance of the
films were investigated. Shape fixity and shape recovery were achieved under
two different cooling/heating regimes. The amount of BD is an important
parameter affecting the physical properties, chemical structure, and thus
shape memory performance. Decreasing the BD amount increased the
crystallinity and the films, being of relatively high crystallinity, showed
the highest shape recovery ratio. Increasing BD amount in PU films increases
the hydrogen-bonded structure and the films having a relatively high degree
of hydrogen-bonded structure showed the highest shape fixity ratio. The
samples showed higher shape memory performance at high cooling and heating
rates.
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