A novel naphthyl-based phthalonitrile monomer, 1,6-bis(3,4-dicyanophenoxy) naphthalene (1,6-BDCN), was prepared, and the phthalonitrile resin was cured with 4,4 0 -diaminodiphenyl ether (ODA) via two steps, namely, preparation of prepolymer and postcuring prepolymer at elevated temperatures. The 1,6-BDCN polymer might form triazine and phthalocyanine rings as demonstrated by FTIR spectra. The prepolymer shows fine solubility in organic solvents. The 1,6-BDCN polymer exhibits excellent structural integrity and superior thermal stability as indicated by thermogravimetric analysis (TGA). Dynamic mechanical analysis (DMA) revealed that the phthalonitrile resin has a high storage modulus and glass transition temperature (T g ). The water uptake is about 3% by weight after submersion in boiling water for 50 hours. The influence of curing processes on thermal stability and flame retardancy was also explored.

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A phthalonitrile‐substituted phosphonitrilic monomer has been synthesized from phosphonitrilic chloride trimer and then polymerized with addition of 4‐(hydroxylphenoxy)phthalonitrile (HPPN). The chemical structures of the phosphonitrilic monomer and polymer were characterized by Fourier Transform Infrared spectroscopy (FT‐IR) and proton Nuclear Magnetic Resonance spectroscopy (1H NMR). Curing behaviors and thermal stabilities of the polymer were investigated through differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Analysis showed that the monomer has large processing temperature window and good thermal stability. Apparent activation energy, initial curing temperature (Ti), curing temperature (Tp), and termination curing temperature (Tf) of the phosphonitrilic polymer were explored. Dynamic mechanical analysis (DMA), glass transition temperature (Tg) were studied, and limiting oxygen index (LOI) were estimated from the van Krevelen equation, which indicates the polymer process high modulus and good flame retardance. Micro‐scale combustion calorimetry (MCC) was also used for evaluating the flammability of the polymers. Postcuring effects were explored, showing excellent thermal and mechanical properties with postcuring. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 42606.

This study investigated the volatile composition and color attributes of mulberry wine fermented by three yeast strains, including Red Fruit (RF), Red Vintage (RV), and ES488 (ES). Results showed different yeasts altered the physicochemical properties, volatile composition, and color attributes of the samples. The highest contents of total phenol and total anthocyanins were observed in ES wine and RF wine, respectively. Higher level on alcohols, terpenes, and benzenes together with lower concentration on carbonyl compounds was observed in RV wine. Esters were the most abundant volatiles, and the total esters' concentration was similar among these samples. The primary aroma in mulberry wine was floral and caramel flavors. The RV wine exhibited higher level on the fruity and chemical aromas. Additionally, the RV wine possessed higher brightness, lower red color, and color intensity. Color contribution from the copigmented and polymerized anthocyanins was significantly improved in RV wine and ES wine, respectively. Practical applications Different yeast strains during mulberry wine fermentation played an important role in affecting the composition of volatiles and color attributes, which further determines the overall quality of mulberry wine. The findings from this study could provide useful reference on optimizing mulberry wine fermentation through selecting suitable yeast strains.

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