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Effect of polyethylene glycol on the mechanical property, microstructure, thermal stability, and flame resistance of phenol–urea–formaldehyde foams

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Abstract

In this study, polyethylene glycol (PEG) was added to phenol–urea–formaldehyde foam to improve its toughness, and the effects of PEG, with different molecular weights and dosages, on the mechanical property, microstructure, thermal stability, and flame resistance of phenol–urea–formaldehyde foam were studied. The addition of PEG significantly increased the toughness and impact strength and decreased the pulverization rate of the foam. The compression strength of the foam first increased and then decreased with increasing amounts of PEG. When 2 wt% PEGs were added, the compression strength of foams was the highest. The addition of PEG significantly influenced the microstructure of phenol–urea–formaldehyde foams, in which the cell diameter decreased and wall thickness increased with increasing amount and molecular weight of PEG. The addition of PEG also slightly decreased the thermal stability of phenol–urea–formaldehyde foams, and increased the heat release rate, total heat release, and total smoke release of the foams.

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Acknowledgements

This study was supported by the National Natural Science Foundation of China (Nos. 51304027, 51204103), the State Key Program of coal Joint Funds of National Natural Science Foundation of China (Nos. 51134020, U1261205), Shandong Province Natural Science Foundation (No. ZR2011EL036), Shandong Province High School Science & Technology Fund Planning Project (No. J11LD53), Key technology projects for preventing major accident of National Security State Administration of Work Safety and Shandong Province “Taishan Scholar” Project Fund.

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Correspondence to D. M. Wang.

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Hu, X.M., Wang, D.M., Cheng, W.M. et al. Effect of polyethylene glycol on the mechanical property, microstructure, thermal stability, and flame resistance of phenol–urea–formaldehyde foams. J Mater Sci 49, 1556–1565 (2014). https://doi.org/10.1007/s10853-013-7838-z

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  • DOI: https://doi.org/10.1007/s10853-013-7838-z

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