The effect of carbon black on thermal antioxidants for polyethylene

✍ Scribed by T. R. Crompton

• Publisher: John Wiley and Sons
• Year: 1962
• Tongue: English
• Weight: 336 KB
• Volume: 6
• Category: Article
• ISSN: 0021-8995
• DOI: 10.1002/app.1962.070062310

✦ Synopsis

Abstract

The presence of 2 to 3% of carbon black prevents photooxidation of polyethylene but affords only slight protection against thermal oxidation. Small quantities of amine or phenolic antioxidants are also added therefore to prevent thermal oxidation during processing. The influence of various types of carbon black on the decomposition of one particular amine antioxidant, N,N′‐di‐β‐naphthyl‐p‐phenylenediamine which occurs during milling with polyethylene has been studied in detail. Acidic channel blacks of small particle size have been shown to accelerate the oxidation of the antioxidant. Further degradation, or adsorption onto the carbon black, of this antioxidant also occurs. With the alkaline furnace blacks of large particle size, however, oxidation takes place only to the same extent as that which occurs in clear polyethylene.