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Study of Thermal Decomposition Kinetics of Palm Oleic Acid-Based Alkyds and Effect of Oil Length on Thermal Stability

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Abstract

Thermal decomposition kinetics of three palm oleic acid-based alkyds with different oil lengths and having different molecular weights were studied using TGA measurements under non-isothermal conditions. Activation energies were obtained from Kissinger and Ozawa, Flynn and Wall (OFW) methods and subsequently the pre-exponential factor, A, degradation rate constant, k, for all the alkyds were also determined. From kinetic analysis of the thermal decomposition using the OFW method, it was found that degradation of all the alkyds has taken place in more than two stages, corresponding to different mechanisms. As shown from Ozawa and Kissinger methods, the chemical composition of the alkyds influenced the thermal degradation; increasing the phthalic anhydride and glycerol, and decreasing the oleic acid increased the thermal stabilities of the alkyds.

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Acknowledgments

The authors would like to thank the University of Malaya for financial support under grant no. PS380/2009B.

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Authors and Affiliations

  1. Department of Chemistry, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Shahla Ataei, Rosiyah Yahya, Seng Neon Gan & Aziz Hassan

Authors
  1. Shahla Ataei
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  2. Rosiyah Yahya
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  3. Seng Neon Gan
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  4. Aziz Hassan
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Correspondence to Rosiyah Yahya.

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Ataei, S., Yahya, R., Gan, S.N. et al. Study of Thermal Decomposition Kinetics of Palm Oleic Acid-Based Alkyds and Effect of Oil Length on Thermal Stability. J Polym Environ 20, 507–513 (2012). https://doi.org/10.1007/s10924-011-0403-4

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  • DOI: https://doi.org/10.1007/s10924-011-0403-4

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