The Effect of Octylated Diphenylamine and Irganox 1520 Antioxidants On The Stability of Polybutadiene Rubber
The Effect of Octylated Diphenylamine and Irganox 1520 Antioxidants On The Stability of Polybutadiene Rubber
The Effect of Octylated Diphenylamine and Irganox 1520 Antioxidants On The Stability of Polybutadiene Rubber
https://doi.org/10.1007/s40090-019-0170-y
RESEARCH
Received: 14 June 2018 / Accepted: 16 January 2019 / Published online: 13 February 2019
© The Author(s) 2019
Abstract
One of the serious problems in polybutadiene rubber (PBR) production units is the color change in products, which is due
to aging and the inability of antioxidants to protect the product, especially at high temperatures. In this study, the effects of
amine-type antioxidant [octylated diphenylamine (OD)] and non-amine-type antioxidant (Irganox 1520) on the color yel-
lowness, gel content and thermal stability of PBR, at concentrations of 500, 1000, 1500, 2500 and 4000 ppm, at temperature
of 110 °C, and different aging times (1–10 h) were investigated. The results showed that the polymer with Irganox 1520
antioxidant has a higher thermal stability, less gel formation and lower color than polymer containing OD antioxidant;
therefore, the Irganox 1520 antioxidant was more suitable.
Keywords Antioxidant · Color yellowness · Gel content · Irganox · Octylated diphenylamine · Polybutadiene rubber ·
Stability
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Fig. 1 Effect of IRGANOX 1520 and OD on PBR color at 110 °C and concentration of a 500 ppm, b 1000 ppm, c 1500 ppm and d 2500 ppm
on the gel content and sometimes reduces it. By comparing chains, and as the process of destruction goes up, cross-
the figures and considering that the mechanism of destruc- link increases and more energy is released into the system;
tion in polybutadiene is the type of cross-link formation, however, if the antioxidant has less enthalpy, the more
the Irganox 1520 antioxidant creates less gel in the polymer effective it will be.
system and has a better performance than OD antioxidant. Figure 7 shows the relationship between the enthalpy,
and the antioxidant type and its concentration. As shown
in this figure, with increasing concentration of each
Thermal analysis: differential scanning calorimetry antioxidant from 500 to 4000 ppm, enthalpy destruc-
tion decreases from 213.5 to 120.4 J/g and from 247.6 to
Figures 5 and 6 show DSC thermograms for both antioxi- 122 J/g for Irganox and OD, respectively, but in identical
dants at a temperature range of 30–300 °C with a tempera- concentrations, the enthalpy of the Irganox 1520 is less
ture rise rate of 10 °C/min. It is clear by refering to the than the OD, which indicates that Irganox 1520 antioxi-
therogram of DSC test, the resulting thermogram appears dant system protects the polymer against thermal degrada-
as a positive peak, that whatever the grater destruction in tion better than OD antioxidant. It can also be said that,
the polybutadiene chain, the higher number of cross-link, due to the non-amine-type antioxidant, Irganox 1520, hav-
and its exothermic enthalpy peak increases. As previously ing hydroxyl and thioether electron donors, relative to the
stated, the type of destruction mechanism in polybutadiene OD, in which nitrogen acts as an electron donor, therefore
is based on the formation of cross-link between polymeric it has a more stable radical and a better performance, and
the results show this very well.
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Fig. 2 Mechanism of OD
inhibitory effect in the polymer
system
Fig. 3 Mechanism of
IRGANOX 1520 inhibitory
effect in the polymer system
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Fig. 4 Effect of IRGANOX 1520 and OD on PBR gel content at 110 °C and concentration of a 500 ppm, b 1000 ppm, c 1500 ppm and d
2500 ppm
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concentrations, the enthalpy of the Irganox 1520 is less does not significantly affect the stability of the product
than the OD, which indicates its better performance. and only increases the antioxidant use and, as a result,
According to the experiments, the Irganox 1520 con- increases the cost.
sumption range is 1500–2500 ppm. Using more amounts
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