The chances of thermooxidation stabilization of poly(3-hydroxybutyrate) during processing-A critical evaluation was written by Tochacek, Jiri;Prikryl, Radek;Mencik, Premysl;Melcova, Veronika;Figalla, Silvestr. And the article was included in Journal of Applied Polymer Science in 2021.Product Details of 6683-19-8 This article mentions the following:
The performance of a series of thermooxidn. stabilizers was investigated in poly(3-hydroxybutyrate) (PHB) during processing by multiple extrusion at 190鎺矯. The issue was to find out if PHB may be processing stabilized or not. Phenols of different steric hindrance, phosphites, amine oxide, hydroxylamine, lactone, hindered amine and carbodiimide were tested as potential stabilizers and their efficiencies compared with non-stabilized polymer as a reference Multiple extrusion data was evaluated using the processing degradation index (PDI) formerly designed for polypropylene. Changes in mol. weight were monitored as well. The results have shown that none of the stabilizing structures, currently successfully used in other polymers, have the ability to protect PHB. This indirectly implies that no radical chain scission takes place during PHB processing, i.e. no thermooxidn. takes place. Moreover, nearly all of the tested structures act as prodegradants in PHB, some of them very strong. The strongest ones contain P or N atoms with asym. free electron pairs in their mols. that evidently accelerate the main degradation mechanism of PHB-thermally induced cis-elimination. In the experiment, the researchers used many compounds, for example, 2,2-Bis(((3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoyl)oxy)methyl)propane-1,3-diyl bis(3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate) (cas: 6683-19-8Product Details of 6683-19-8).
2,2-Bis(((3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoyl)oxy)methyl)propane-1,3-diyl bis(3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate) (cas: 6683-19-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Product Details of 6683-19-8
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics