Preparatin of polyamide (dimeric acid C36 with 1,5 -diaminopentane) and study of catalystes effect on kinetics of the reaction

Fattypolyamide was prepared by reaction of (1,5-Diamino pentane) with dimeric fatty acid C36 in molten state. The reaction was performed at 110 C˚ without catalyst, then with (Phosphoric acid, Sulphoric acid and Manganese dioxides). The Kinetic study was carried out on the reaction and followed by determining the acid value of the product. The polyamidation reaction was found to be on the overall a second order up to 59% conversion. Then the reaction order changes. We found that the Catalyst increases the velocity of the reaction with manganese dioxides the best Catalyst. The Degree of Polymerization, Number Average Molecular Weight and Weight Average Molecular Weight have been calculated during different times. The relationships between Degree of Polymerization and Number Average Molecular Weight, Weight Average Molecular Weight with times are linear until 59%conversion at 110˚C with used catalysts. The highest (N.A.M.W) and (W.A.M.W) was accomplished with the Catalyst MnO2.

Kinetic And Thermal Study Of Resulted Poly Amide of Reaction Of 4,4′- M Ethylenebis (2- Methelcyclohexylamine) With Dimeric Fatty Acid C36 In The Precence and Absence Of Sulpheric Acid

Kinetic studies were carried out on the reaction between ′4,4-Methylenebis (2-methylcyclohexylamine) and dimeric fatty acid C36 in molten state by using a catalyst of sulpheric acid compared with the same kinetic of reaction without catalyst. The reaction was performed at 150, and 160 ˚C and followed by determining the acid value of the product.The polyamidation reaction was found to be of overall a second order until equilibrium state. Moreover, the catalyst increases speed of the reaction. Polyamidation reaction was automatic whereas the value of free energy was negative and the reaction was endothermic, and this is shown in change of positive enthalpy values.

Kinetics of reaction dimer fatty acid C36 with 1,9 diamino nonane and determination of thermodynamic constants by use of thermogravimetric analysis tga, and rheological constants for the resulted polyamide

Study the kinetics degradation of poly (dimeric acid C36 with 1.9 – diamino nonane) was carried out by thermal analysis (TGA), and thermodynamic and equilibrium constants have been defined, moreover, study the kinetics of reaction between 1.9 – diamino nonane and dimer fatty acid C36 was carried out in molten state, the reaction was performed at 160 ºC, the acid value, and percentage of carboxylic functions of the product were determined. The polyamidation reaction was found to be of overall second order until conversion of 97% at 160 ºC, then the order of reaction changes.