Abstract
Kinetic studies were carried out on the reaction between 1. 7 diamino heptane and hydrogenated C36 dimer fatty acid in melt phase. The reaction was performed at 110. 130, 135, 140, and 150 "C and was followed by determining the acid number of the reactant acid. The polyamidation reaction was found to be of overall second order with an activation energy of 44.0 kJ/mol up to78, 82, 76, 75, 74% conversion at 110, 130, 135, 140, 150 °C and after the former conversions the reaction will become third order. The degree of polymerization, number average molecular weight, and weight average. molecular weight have been calculated during different times. The relationship between degree of polymerization, number average molecular weight and weight average molecular weight with time is linear until (78, 82, 76, 75, 74)% conversion at (110, 130, 135, 140, 150 °C). The kinetics of degradation was carried out by the use of thermal analysis TGA, thermodynamic and equilibrium constants of degradation have been determined. The kinetics of degradation was found to be of overall second order. It was assured of the structure of resulting poly amide by use infra-red spectroscopy.
Recommended Citation
Mohammad, H.; Alhammuie, M.; and Falah, A.
(2013),
KINETICS STUDY OF THE REACTION OF HYDROGENATED DIMER FATTY ACID C36 WITH 1,7 DIAMINOHEPTANE : DETERMINATION OF THERMODYNAMIC CONSTANTS,
Yanbu Journal of Engineering and Science: Vol. 7:
Iss.
1, 42-55.
DOI: https://doi.org/10.53370/001c.24176
Available at:
https://yjes.researchcommons.org/yjes/vol7/iss1/6
