Effects of di- and trifunctional chain extenders on the properties of flexible cold-cure polyurethane foams

Abstract

In this study, effects of di- and trifunctional chain extenders including ethylene glycol (MEG), ethanolamine (MEA), diethanolamine (DEA), and glycerin (GLY) were investigated. 0.3, 0.6, and 0.9 php (parts per hundred parts of polyol mixture) of the chain extenders were added to the polyol formulation. Then, foam parts were produced by molding. The reaction profile, free rise density (FD), and mechanical properties of the specimens were tested regarding ASTM D7487 test methods. First of all, reaction profiles were affected by the chemical nature of the chain extenders. MEA and DEA which have a primary and secondary amine unit, respectively, accelerated both the polymerization and blow reactions and resulted in faster cream (CT), gel (GT), and end-of-rise time (RT) values. On the other hand, MEG also accelerated GT, but retarded CT. Finally, GLY retarded CT, GT, and RT of foam samples. FD of all samples were almost the same with a slight decrease by increasing the amount of chain extenders. Besides, force-to-crush (FTC) as a measure of closed- or open-cell structure, was investigated. Results showed that incorporating di- and trifunctional chain extenders led to a remarkable increase in FTC values. The influence was more profound with amine-based chain extenders. The effects of chain extenders on the mechanical properties were also studied according to the ASTM D3574. In the compression set test, using difunctional chain extenders up to 0.6 php, improved the performance. But higher amounts reversed the trend. On the other hand, trifunctional chain extenders declined the compression set properties of the foam. The addition of chain extenders dwindled the tensile and tear properties of the foams. However, the reduction was less with difunctional chain extenders.