Publication:
Effect of soft-hard segment content on properties of palm oil polyol based shape memory polyurethane

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dc.Conferencecode129262
dc.Conferencedate27 January 2016 through 29 January 2016
dc.Conferencename3rd International Conference of Global Network for Innovative Technology 2016: Advanced Materials for Innovative Technologies, IGNITE 2016
dc.citedby1
dc.contributor.authorDarman A.en_US
dc.contributor.authorAli E.S.en_US
dc.contributor.authorZubir S.A.en_US
dc.date.accessioned2024-05-28T08:24:24Z
dc.date.available2024-05-28T08:24:24Z
dc.date.issued2017
dc.description.abstractShape memory polymers (SMP) are smart materials with the ability of changing shape when subjected to external stimuli. In this work, the shape memory polyurethane (SMPU) has been synthesized via two step bulk polymerization method by replacing up to 40% molar ratio of petroleum-based polyol using palm oil-based polyols (POP). This effort was done with the purpose of reducing the usage of petroleum-based polyol due to environmental awareness. The main objective is to investigate the effects of different polyol/isocyanate/1,4-butanediol molar ratio in relation to soft-hard segment content towards the mechanical and shape memory properties of the resulting SMPU. The mechanical properties were improved with POP addition and optimum performance of tensile properties were obtained within 35 to 40% of hard segment content. Tensile strength increased with increasing POP content but after 40% of hard segment content, the properties decreased. On the other hand, the modulus significantly reduced with an increase of hard segment content. Crystallinity also decreased with decreasing of polycaprolactone diol (PCL) content as more POP content was added. Shape memory properties of PU 165 is better than PU 154 in terms of the ability to return to its original shape since all of PU 165 samples showed 100% recovery. In general, the addition of palm oil-based polyol showed improvement in mechanical and shape memory properties as compared to pristine SMPU. � 2017 Author(s).
dc.description.natureFinalen_US
dc.editorMusa M.K.Jaafar M.Razak K.A.Kian T.W.Shibatomi K.Hussain Z.en_US
dc.identifier.ArtNo40007
dc.identifier.doi10.1063/1.4993349
dc.identifier.isbn9780740000000
dc.identifier.issn0094243X
dc.identifier.scopus2-s2.0-85027453181
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85027453181&doi=10.1063%2f1.4993349&partnerID=40&md5=d5ea3cb4a8e5c80a4416630582798175
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8467
dc.identifier.volume1865
dc.languageEnglish
dc.language.isoen_US
dc.publisherAmerican Institute of Physics Inc.en_US
dc.relation.ispartofAIP Conference Proceedings
dc.sourceScopus
dc.subjectpalm oil polyolen_US
dc.subjectpolyurethaneen_US
dc.subjectshape memory polymeren_US
dc.subjectsoft-hard segmenten_US
dc.titleEffect of soft-hard segment content on properties of palm oil polyol based shape memory polyurethane
dc.typeConference Paperen_US
dspace.entity.typePublication

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