title: Biobased polyurethanes prepared from different vegetable oils.
abstract: In this study, a series of biobased polyols were prepared from olive, canola, grape seed, linseed, and castor oil using a novel, solvent/catalyst-free synthetic method. The biobased triglyceride oils were first oxidized into epoxidized vegetable oils with formic acid and hydrogen peroxide, followed by ring-opening reaction with castor oil fatty acid. The molecular structures of the polyols and the resulting polyurethane were characterized. The effects of cross-linking density and the structures of polyols on the thermal, mechanical, and shape memory properties of the polyurethanes were also investigated.
authors.affiliation: Department of Materials Science and Engineering, Iowa State University , Ames, Iowa, United States.
authors.forename: Chaoqun
authors.initials: C
authors.lastname: Zhang
authors.forename: Samy A
authors.initials: SA
authors.lastname: Madbouly
authors.forename: Michael R
authors.initials: MR
authors.lastname: Kessler
mesh_terms: D001672:Biocompatible Materials / Q000138:chemical synthesis* / Q000737:chemistry; D001696:Biomechanical Phenomena; D010938:Plant Oils / Q000737:chemistry*; D011140:Polyurethanes / Q000138:chemical synthesis* / Q000737:chemistry
chemical_list: D001672:Biocompatible Materials; D010938:Plant Oils; D011140:Polyurethanes
keywords: polyol; polyurethane; shape memory; vegetable oil