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.