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 – di
amino 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.
حركية تفاعل الأميدة
Kinetic of polyamidation reaction
Number Average Molecular Weight
Weight Average Molecular Weight
الحمض الديميري الدسم C36
ثنائيات الأمين
ثوابت ترموديناميكية
الوزن الجزيئي الوسطي العددي
الوزن الجزيئي الوسطي الوزني
الوزن الجزيئي الوسطي اللزوجي
Dimeric fatty acid C36
Diamines
Thermodynamic constants
Viscosity molecular weight
المزيد..