Document Type

Article

Publication Date

4-17-2024

Abstract

Polyurethane (PU) is one the most used polymers across the globe with a huge variety of applications which include but are not limited to foams, coatings, adhesives, and elastomers. Among all these applications, PU foam is the most dominant in the global market in terms of applications. Rigid and flexible foams are the two types of foams. As thermal insulators, rigid polyurethane foams (RPUFs) find extensive application in buildings, refrigerators, automobiles, and freezers, in addition to furniture and other domestic items. In this research, chicken fat oil was used as an alternative to polyols for the preparation of polyurethane foams. Chicken fat oil was converted into a polyol by epoxidation and ring-opening reactions. The results of FT-IR, GPC, and hydroxyl value confirmed the formation of polyol. Three different flame retardants such as diethyl phosphate (DEP), triethyl phosphate (TEP), and dimethyl methyl phosphonate (DMMP) were introduced to reduce the flammability of PU foams. The closed cell content of all the foams was more than 85% which suggests their suitability to use as thermal barrier applications. The density of these foams was within the industrial standards. The burning test showed a reduction in the foam's flammability after the addition of flame retardants. Thermogravimetric analyses indicated improved thermal stability after the addition of flame retardants. Our research suggests that chicken fat can be used as an alternative to vegetable oil or petrochemical-based chemicals for the preparation of polyurethane foams.

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