Abstract Polyurethane polymer is more and more famous because of its versatile properties. The current production process requires the use of isocyanate, which is a hazardous chemical. An alternative eco-friendly route of production is the aminolysis reaction between a cyclic-carbonate, from carbonated vegetable oil, and a diamine. Nevertheless, the kinetics of this reaction system is slow, which might be due to steric hindrance. In order to predict and evaluate this steric hindrance, different amines were tested for the aminolysis of carbonated methyl oleate. Four amines were used: n-butylamine, methylbutylamine, ethylbutylamine and dibutylamine. Kinetic models for the aminolysis with each amine were developed. A relationship between structure and reactivity of each substituent was found through the concept of Linear Free Energy Relationships.

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空间效应对环状碳酸酯植物油氨解动力学的影响

摘要 聚氨酯聚合物以其多用途的特性而闻名于世。目前的生产过程需要使用异氰酸酯，这是一种危险化学品。另一种环保的生产路线是来自碳酸植物油的环状碳酸酯和二胺之间的氨解反应。然而，该反应体系的动力学很慢，这可能是由于位阻。为了预测和评估这种空间位阻，测试了不同的胺对碳酸化油酸甲酯的氨解。使用四种胺：正丁胺、甲基丁胺、乙基丁胺和二丁胺。开发了每种胺的氨解动力学模型。通过线性自由能关系的概念发现了每个取代基的结构和反应性之间的关系。