Date of Award
Spring 5-10-2024
Document Type
Thesis
Degree Name
Master of Science (MS)
Department
Chemistry
First Advisor
Dr. Ram K. Gupta, (rgupta@pittstate.edu)
Second Advisor
Dr. Khamis Siam, (ksiam@pittstate.edu)
Third Advisor
Dr. Timothy Dawsey, (tdawsey@pittstate.edu)
Fourth Advisor
Dr. John Franklin, (jfranklin@pittstate.edu)
Keywords
Animal fat
Abstract
Polyurethane (PU) is an essential type of polymer that is found in a wide range of applications due to its durability, flexibility, and resistance to abrasion, chemicals, and weathering. It's commonly found in rigid foams, flexible foams, adhesives, coatings, elastomers, and thermoplastics. There is significant demand for rigid polyurethane foams (RPUF), especially for their use as thermal insulation in the construction sectors. In general, PUs are synthesized by a mixture of polyols and diisocyanates. Many polyols utilized by industry are derived from petrochemical resources. A new type of biodegradable and eco-friendly RPUF has been developed in response to the rising need for sustainable biomaterials, induced by the depletion of fossil fuel supplies and increasing environmental concerns. These foams are produced from a modified polyol made from chicken fat oil. The chicken fat oil polyol (CFOP) is synthesized through the epoxidation of CFO followed by the ring-opening procedure. The results of Fourier transform infrared spectroscopy, Gel permeation chromatography, and hydroxyl value confirmed the formation of polyol. PU foam is commonly used in the building, furniture, and automobile sectors but it possesses a high flammability and emits toxic gases and smoke when it burns. In this research, a highly efficient synergistic effect halogen-free flame-retardant (FR) diethyl phosphate (DEP), triethyl phosphate (TEP), and dimethyl methyl phosphonate (DMMP) were introduced to the foam mixture to effectively inhibit the flame during combustion. The impact of these FRs on the mechanical properties, thermal durability, flame retardancy and morphology of the prepared RPUFs were assessed. All the foams had a closed cell content (CCC) of over 85%, indicating their appropriateness for use as thermal barriers. The density of these foams matched the standards set by the industry. The burning test showed a reduction in the foam’s flammability after the addition of FRs. Thermogravimetric studies showed that adding flame retardants increased thermal stability. This research suggested that chicken fat can be utilized as an alternative to vegetable oil or petrochemical-based chemicals for the preparation of polyurethane foams.
Recommended Citation
Chaudhari, Nirmalbhai, "CHICKEN FAT-BASED POLYURETHANE: EFFECT OF FLAME RETARDANTS ON THE THERMOMECHANICAL PROPERTIES OF POLYURETHANE FOAM" (2024). Electronic Theses & Dissertations. 725.
https://digitalcommons.pittstate.edu/etd/725
