| 초록 |
Thermal oxidation of polymers occurs over time and changes their original characteristics. To suppress the oxidation of polymers, diverse antioxidants have homogeneously been mixed with polymers since the effective radius of antioxidants in polymer matrix is nm size. In this study, we mixed natural polyphenols of tens of microns, i.e., naringenin, tannic acid and commercial antioxidant (Irganox1010), with PDMS and certified that the polyphenol microparticles effectively reduce the thermal oxidation of PDMS. While neat PDMS showed a 88-fold increase in Young’s modulus after oxidation in 250 ℃, PDMS’s containing the polyphenols showed only 3-fold increases. After oxidation, the FT-IR spectroscopy of PDMS containing the antioxidants showed much smaller peak changes in 1250 cm-1 and 865cm-1 assigned to Si-CH3 than that of neat PDMS. These results prove that the antioxidant microparticles could have sufficient antioxidant effect in PDMS, which has poor miscibility with most additives. |
