حركية تفاعل الحمض الديميري C36، مع 1، 9- ثنائي امينو نونان و تعيين الثوابت الترموديناميكية باستخدام تقنية التحليل الحراري الكتلي TGA و تعيين الثوابت الريولوجية للبولي اميد الناتج

Study the kinetics degradation of poly (dimeric acid C36 with 1.9 – diamino nonane) was carried out by thermal analysis (TGA), and thermodynamic and equilibrium constants have been defined, moreover, study the kinetics of reaction between 1.9 – diamino nonane and dimer fatty acid C36 was carried out in molten state, the reaction was performed at 160 ºC, the acid value, and percentage of carboxylic functions of the product were determined. The polyamidation reaction was found to be of overall second order until conversion of 97% at 160 ºC, then the order of reaction changes. The degree of dispersion, number molecular weight, weight molecular weight ,and viscosity molecular weight have been calculated during different times.The relationships between degree of dispersion, number Average molecular weight, weight average molecular weight, and viscosity molecular weight with time is linear at160 ºC. Spectroscopy studies were carried out by infra-red and ultraviolet spectroscopy.