Evaluation of the Thermal Stability of Poly (O–phenylenediamine) (PoPD) by Thermogravimetric Analysis (TGA)
American Journal of Nanosciences
Volume 5, Issue 2, June 2019, Pages: 18-22
Received: Sep. 18, 2019; Accepted: Oct. 5, 2019; Published: Oct. 23, 2019
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Nkamuo Chinwe Juliana, Department of Science Laboratory Technology, Federal Polytechnic, Oko, Nigeria
Nwokoye Anthony Osita Chibuike, Department of Physics and Industrial Physics, Nnamdi Azikiwe University, Awka, Nigeria
Ekpunobi Azubuike Josiah, Department of Physics and Industrial Physics, Nnamdi Azikiwe University, Awka, Nigeria
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The poly (o-phenylenediamine) (PoPD) was synthesized from the monomer o-phenylenediamine in hydrochloric acid (HCl) using potassium dichromate as an oxidant by chemical oxidation method. The prepared PoPD sample was characterized by thermogravimetric analyzer (TGA) and scanning electron microscopy (SEM). The thermogravimetric analysis (TGA) results showed that a weight loss occurred. The weight loss as a result of the thermal energy applied to the polymer sample is 9.649mg which is 85.0% of the original polymer sample. The point of the greatest rate of change on the weight loss curve (point of inflection) is found to be 275°C and is the peak temperature of the degradation of the PoPD. SEM analysis showed that the PoPD sample has particle sizes ranging from 200μm-50μm at 360 magnification, 500μm-50μm at 1000 magnification, 200μm-50μm at 1550 magnification and 500μm-150μm at 2000 magnification which revealed more unevenly dispersed particles of the poly (o-phenylenediamine) polymer at different magnifications. Therefore poly (o-phenylenediamine) has different particle sizes and is also thermally stable at a higher temperature of 150°C.
Thermal Stability, PoPD, TGA, SEM
To cite this article
Nkamuo Chinwe Juliana, Nwokoye Anthony Osita Chibuike, Ekpunobi Azubuike Josiah, Evaluation of the Thermal Stability of Poly (O–phenylenediamine) (PoPD) by Thermogravimetric Analysis (TGA), American Journal of Nanosciences. Vol. 5, No. 2, 2019, pp. 18-22. doi: 10.11648/j.ajn.20190502.11
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