Synthetic resins or natural rubbers -- part of the class 520 ser – Synthetic resins – At least one aryl ring which is part of a fused or bridged...
Patent
1991-05-17
1992-10-20
Michl, Paul R.
Synthetic resins or natural rubbers -- part of the class 520 ser
Synthetic resins
At least one aryl ring which is part of a fused or bridged...
524315, C08K 511
Patent
active
051570688
ABSTRACT:
The processibility during fabrication of a vinyl chloride polymer is improved by reducing the melt viscosity of the polymer when heated for shaping, by the admixture therewith of a small amount up to about 5% by wt of at least one melt-compatible normally crystalline solid solvent as a processing aid. At temperatures below the melting point of the solid solvent and the glass transition temperature of the polymer, the solid solvent deposits within the solid polymer as microdispersed solid microparticles which do not significantly adversely affect the mechanical properties of the solid polymer, whereas upon heating above the melt temperature of the mixture, the molten solid solvent is compatible with the molten polymer thereby effectively reducing its melt temperatures and melt viscosity during processing. Solid solvents found suitabe for vinyl chloride polymers are saturated carboxylic acids and their low molecular weight derivatives which have a crystalline melting point of at least about 80.degree. C., preferably about 100.degree. C., but not higher than about 180.degree. C. and do not exert substantial permanent solvent effect on PVC. The solid solvent can be mixed directly with the polymer or via a carrier polymer containing the same.
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patent: 4843117 (1989-06-01), Chung
"Dimer Acids", Kirk-Othmer, Encyclopedia of Chemical Technology, Third Ed., vol. 7, pp. 768-781, 1979, New York.
"Dicarboxylic Acids", pp. 614-617, ibid.
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"Dimer Acids" Organic Polymer Chemistry by Saunders, pp. 189-190, 1973.
"Organic Polymer Chemistry", Fatty polyamides, pp. 189-190, K. J. Saunders, Chapman and Hall, London, 1973.
"Composition of Foods", Table 3-Selected fatty acids in foods, U.S. Department of Agriculture Handbook.
Daniel William J.
Michl Paul R.
Yoon Tae H.
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