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

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.

Photoelectrochemically Active N‐Adsorbing Ultrathin TiO2 Layers for Water‐Splitting Applications Prepared by Pyrolysis of Oleic Acid on Iron Oxide Nanoparticle Surfaces under Nitrogen Environment

“…Reactivity of N 2 could be expected from an iron oxide catalyzed ammonia formation . On other hand, N 2 reactivity could be expected from the interaction of hydrocarbon radicals forming during the thermal cracking of the OA …”