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Synthesis and Characterization of New Polyurea Elastomers by Sol/Gel Chemistry

Authors

  • Antoni Sánchez-Ferrer,

    Corresponding author
    1. Food and Soft Materials Science, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
    2. Institute of Supramolecular Science and Engineering, University Louis Pasteur, 8 allée Gaspard Monge, 67083 Strasbourg, France
    • Food and Soft Materials Science, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland. Fax: +41 44 632 1603.
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  • Daniel Rogez,

    1. Institute Charles Sadron, UPR 22 CNRS, 23 rue du Loess, 67034 Strasbourg Cedex, France
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  • Philippe Martinoty

    1. Institute Charles Sadron, UPR 22 CNRS, 23 rue du Loess, 67034 Strasbourg Cedex, France
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Abstract

A series of elastomers based on polyurea chemistry is synthesized by crosslinking amino-terminated polyethers with a triisocyanate using an appropriate solvent, which slowed down the reactivity of the amino groups. Control of the reactivity allows the shaping of the material, and films of defined thickness can be achieved for mechanical testing. The strength of the final network can be tuned by the crosslinking density of the network chemical constitution. The resulting materials show a good thermal stability and promising mechanical enhancement.

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