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Student Center Dedication
No full textStudent Center Dedication. A crowd of people walk by the Student Center in the Oval.https://digitalcommons.pittstate.edu/unihistoryphotos/1362/thumbnail.jp
HEMP-SEED OIL-BASED POLYURETHANE COMPOSITE FOAM: EFFECT OF FILLERS ON THE PROPERTIES OF POLYURETHANES
Get PDFOver the past few decades, polymer composites have been receiving significant interest and become a protagonist due to their enhanced properties and wide range of applications. Herein, the study has been done on the effect of filler and flame-retardant in hemp seed oil-based rigid polyurethane foams (RPUFs) composite performance. First of all, hemp seed oil (HSO) was gone through an epoxidation process using hydrogen peroxide and acetic acid. After that, epoxidized hemp-seed oil (EHSO) was converted into hemp polyol (HSOP) by a ring-opening reaction with methanol. The synthesized HSOP was then reacted with diisocyanate monomer in the presence of commercial polyol and other foaming components to produce RPUFs in a single step. In addition, different fillers like microcrystalline cellulose, alkaline lignin, titanium dioxide, and melamine (as a flame-retardant) were used in different wt.% to fabricate composite foam. The mechanical characteristics, thermal degradation behavior, cellular morphology, apparent density, flammability, and closed cell content of the generated foams were examined. The initial screening of different fillers revealed that 2 gm (3.65 wt.%) loaded microcrystalline cellulose gives a higher mechanical strength of 318 kPa in comparison to the control sample of about 302 kPa. Afterward, the effect of melamine, flame-retardant in composite foam was also examined, whereas 15 gm (22.15 wt.%) filled melamine composite foam showed the highest compression strength of 447 kPa. Furthermore, composite foams showed an apparent density of 30-54 kg/m3 and a closed cell content of up to 90%. In the horizontal burning test, the neat composite foam observed 76.1 s of burning time and 52.60 wt.% of weight loss. The use of 22.15 wt.% melamine, a flame-retardant with a weight loss of 1.88 wt.% and the lowest burning time of 4.1 s, demonstrated higher anti-flaming properties than neat composite foam
CHICKEN FAT-BASED POLYURETHANE: EFFECT OF FLAME RETARDANTS ON THE THERMOMECHANICAL PROPERTIES OF POLYURETHANE FOAM
Get PDFPolyurethane (PU) is an essential type of polymer that is found in a wide range of applications due to its durability, flexibility, and resistance to abrasion, chemicals, and weathering. It\u27s commonly found in rigid foams, flexible foams, adhesives, coatings, elastomers, and thermoplastics. There is significant demand for rigid polyurethane foams (RPUF), especially for their use as thermal insulation in the construction sectors. In general, PUs are synthesized by a mixture of polyols and diisocyanates. Many polyols utilized by industry are derived from petrochemical resources. A new type of biodegradable and eco-friendly RPUF has been developed in response to the rising need for sustainable biomaterials, induced by the depletion of fossil fuel supplies and increasing environmental concerns. These foams are produced from a modified polyol made from chicken fat oil. The chicken fat oil polyol (CFOP) is synthesized through the epoxidation of CFO followed by the ring-opening procedure. The results of Fourier transform infrared spectroscopy, Gel permeation chromatography, and hydroxyl value confirmed the formation of polyol. PU foam is commonly used in the building, furniture, and automobile sectors but it possesses a high flammability and emits toxic gases and smoke when it burns. In this research, a highly efficient synergistic effect halogen-free flame-retardant (FR) diethyl phosphate (DEP), triethyl phosphate (TEP), and dimethyl methyl phosphonate (DMMP) were introduced to the foam mixture to effectively inhibit the flame during combustion. The impact of these FRs on the mechanical properties, thermal durability, flame retardancy and morphology of the prepared RPUFs were assessed. All the foams had a closed cell content (CCC) of over 85%, indicating their appropriateness for use as thermal barriers. The density of these foams matched the standards set by the industry. The burning test showed a reduction in the foam’s flammability after the addition of FRs. Thermogravimetric studies showed that adding flame retardants increased thermal stability. This research suggested that chicken fat can be utilized as an alternative to vegetable oil or petrochemical-based chemicals for the preparation of polyurethane foams
Whitesitt Relief
No full textBlack and white photograph of the relief on the south side of Whitesitt. It is of two hands and an atom symbolhttps://digitalcommons.pittstate.edu/unihistoryphotos/1431/thumbnail.jp
Whitesitt Southern Entrance
No full textSouthern entrance of Whitesitt, then the Industrial Arts buildinghttps://digitalcommons.pittstate.edu/unihistoryphotos/1481/thumbnail.jp
Whitesitt - Russ Perspective
No full textBlack and white photo of Whitesitt as seen from Russ Hallhttps://digitalcommons.pittstate.edu/unihistoryphotos/1508/thumbnail.jp
McPherson Patio
No full textBlack and white photo of the patio of the McPherson building. The Weede building is in the background.https://digitalcommons.pittstate.edu/mcphersonbuilding/1008/thumbnail.jp
McPherson Sidewalk
No full textMcPherson as seen from the west sidewalkhttps://digitalcommons.pittstate.edu/mcphersonbuilding/1022/thumbnail.jp
McPherson Main Entrance
No full textBlack and white photo of McPherson as seen from the northhttps://digitalcommons.pittstate.edu/mcphersonbuilding/1024/thumbnail.jp
Cutting and Bundle
No full textBlack and white photograph depicting the cutting of yards of fabric into pattern pieces and bundling those together in the Donnelly Garment Company. This happens on rows of long tables manned by workers.https://digitalcommons.pittstate.edu/nellydonphotos/1014/thumbnail.jp