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| 1 | Thermal Degradation Kinetics of Structurally Diverse Poly(bispropargyl ethers-bismaleimide) Blends显示文摘Structurally diverse bispropargyl ethers using resorcinol,quinol,4,4￠-dihydroxy biphenyl,bisphenol-A,4,4￠-dihydroxy diphenyl ketone,4,4￠-dihydroxy diphenylsulphone,trimethyl indane bisphenol and tetramethyl spirobiindane bisphenol were prepared by using phase transfer catalyst.Synthesized materials were separately blended with 4,4￠-bismaleimido diphenyl methane(BMIM)in mole ratios(0.5:0.5).The materials were thermally cured and the structural characterisation and the thermal properties of these cross-linked materials are investigated using Fourier-transform infrared(FTIR)spectrophotometer and thermogravimetric analyzer(TGA).Among the different materials investigated poly MRPE,poly MBPEBPA and poly MSPE show higher onset degradation temperature of 300°C indicating higher thermal stability.The degradation kinetics is investigated using Flynn-Wall-Ozawa(FWO),Vyazovkin(VYZ)and Friedman(FRD)methods.Amongst the various cured materials investigated,the activation energy(Ea-D)values obtained for poly MRPE and poly MKPE were observed to increase continuously froma=0.2 to 0.8 and the values range from 199 kJ/mol to 245 k J/mol and 153 k J/mol to 295 k J/mol respectively.The crosslinked materials resulting from these bispropargyl monomers definitely need more energy for bond cleavage due to the presence of more aromatic units.The volatile products obtained during the thermal degradation of the polymers were analyzed using thermogravimetric-Fourier transform infrared analyses(TG-FTIR).The phenols,substituted phenols,carbon monoxide,carbon dioxide and small amount of aniline were found to be the major products during thermal degradation of these cured blends. | Jeyaraj Pandiyan Dhanalakshmi Mahendran Arunjunai Raj Chinnaswamy Thangavel Vijayakumar | 2016 | Chinese Journal of Polymer Science2016，34，3： | 1 |
| 2 | Optimum Extrusioncooking Conditions for Maximum Expansion of Corn Starch显示文摘 | Chinnaswamy R Hanna M A | 1998 | J Food Sci1998，53，： | 1 |
| 3 | Effect of chronic alcoholism on male fertility hormones and semen quality显示文摘 | Muthusami KR Chinnaswamy P | | 0，，04： | 1 |
| 4 | Structural aspects of high temperature thermosets : Bismaleimide/ propargyl terminated resin system-polymerization and degradation studies显示文摘 | Vinayagamoorthi S Chinnaswamy T V Alam S | 2009 | European Polymer Journal2009，45，4： | 1 |
| 5 | Chemical and Molecular Properties of Irradiated Starch Extrudates 显示文摘 | SOKHEY A S CHINNASWAMY R | 1993 | Cereal Chemistry1993，70，3： | 1 |
| 6 | Relationship between amylose content and extrusion-expansion properties of com starches 显示文摘 | Chinnaswamy R Hanna M A | 1988 | Cereal Chem1988，65，2： | 1 |
| 7 | Studies on expanded rice Optimum processing conditions 显示文摘 | Chinnaswamy R Bhattacharya K R | 1983 | Journal of Food Science1983，48，6： | 1 |
| 8 | Effect of chronic alcoholism on male fertility hormones and semen quality显示文摘 | Muthusami KR Chinnaswamy P | 2005 | Fertil Steril2005，84，4： | 1 |
| 9 | Optimum extrusion -cooking conditions for maximum expansion of cornstarch显示文摘 | Chinnaswamy R Hanna M A | 1988 | Journal of Food Science1988，53，83： | 1 |
| 10 | Optimum extrusion-cooking conditions for maximum expansion of com starch 显示文摘 | Chinnaswamy R Hanna M A | 1988 | Journal of F?od Science1988，53，3： | 1 |
| 11 | Expansion, color and shear strength properties of corn starches extrusion-cooked with urea and salts 显示文摘 | Chinnaswamy R Hanna M A | 1988 | Starch/Staerke1988，40，： | 1 |
| 12 | Characterization of isoprostane signaling: Evidence for a unique coordination profile of 8-iso-PGF 2α with the thromboxane A 2 receptor, and activation of a separate cAMP-dependent inhibitory pathway in human platelets显示文摘 | Fadi T. Khasawneh Jin-Sheng Huang Fozia Mir Subhashini Srinivasan Chinnaswamy Tiruppathi Guy C. Le Breton | 2008 | Biochemical Pharmacology2008，，12： | 1 |
| 13 | Optimum extrusion-cooking conditions for maximum expansion properties of corn starch显示文摘 | Hanna M A(Lineoln USA) | 1988 | Journal of Food Science1988，66，1： | 1 |
| 14 | Studies on expanded rice: optimum processing conditions显示文摘 | Chinnaswamy R Bhattacharya K R | 1983 | Journal of Food Science1983，48，： | 1 |
| 15 | Pressure-parboiled rice: a new base for making expanded rice显示文摘 | Chinnaswamy R Bhattacharya K R | 1986 | Journal of Food Science and technology1986，23，： | 1 |
| 16 | Optimum extrusioncooking conditions for maximum expansion of corn starch显示文摘 | Chinnaswamy R Hanna M A | 1988 | Journal of Food Science1988，53，： | 1 |
| 17 | Macromolecular and functional properties of native and extrusion-cooked corn starch显示文摘 | Chinnaswamy R Hanna M A | 1990 | Cereal Chem1990，67，5： | 1 |
| 18 | Relationship Between Amylose Content and Extrusion-expansion Properties of Cornstarch显示文摘 | Chinnaswamy R Hanna M A | 1988 | Cereal Chemistry1988，65，2： | 1 |
| 19 | Optimum extrusion-cooking conditions for maximum expansion of corn starch显示文摘 | Chinnaswamy R Hanna MA | 1988 | Journal Food Science1988，53，83： | 1 |
| 20 | Expansion,color and shear strength properties of corn starches extrusion ~cooked with urea and salts显示文摘 | Chinnaswamy R Hanna M A | 1988 | Starch/Staerke1988，40，： | 1 |
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