Urethane foams from animal fats: V. Flame resistant foams from hypohalogenated glycerides

Abstract

A series of urethane foams has been prepared using hypohalogenated derivatives of triolein, monoolein, lard and tallow as the polyol ingredient.Two-step hypohalogenation was achieved by epoxidation of the glyceride, followed by treatment with HX. One step hypohalogenation was effected by direct addition of hypochlorous acid (from calcium hypochlorite) or hypobromous acid (from N-bromoacetamide). The polyols, which varied from viscous liquids to semi-solids, were adjusted in equivalent weight with triisopropanolamine. Urethane foams were prepared from the adjusted polyols using polymeric polyisocyanate as the isocyanate, triethylene diamine catalyst and Freon 11 as blowing agent. Additional foams were made with 2% antimony oxide as an added fire rctardant. Rigid foams were obtained from each glyceride polyol. Fire retardant properties were measured using a modification of ASTM Method DI692-59T. In each case, the foams exhibited greater flammability resistance than those obtained from po]yols containing no halogen atoms. It was noted that the presence of antimony oxide was necessary in order to attain nonburning foams but was accompanied by a lowering of compressive strength.

From Vegetable Oils to Polyurethanes: Synthetic Routes to Polyols and Main Industrial Products

“…Another method used a thiol as nucleophile instead of alcohol [53][54][55] (reaction B, Reactions with halogen reagents such as HCl or HBr were also reported [57][58][59][60] .…”

Effect of structure on properties of polyols and polyurethanes based on different vegetable oils

“…The transformation of the double bonds of triglycerides to hydroxyls and their application in urethane chemistry have been the subjects of many studies 1–9. Our group paid special attention to the functionalization of soybean oil and the structure–properties relationship in polyols and the resulting polyurethanes 10–16.…”

Structure and properties of polyurethanes based on halogenated and nonhalogenated soy-polyols

“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14] However, polyols prepared from vegetable oils intrinsically have a very heterogeneous structure arising from the variation in structure of vegetable oils. The structure of soybean oil varies depending on the type of soybean, weather conditions, type of soil, and so forth.…”