Determination of antioxidants in polymeric materials.
A review of methods proposed for the analysis of antioxidants in polymeric materials, cast in the form of a step-by-step examination of the problems involved in any scheme of analysis, with a critical appraisal of the published procedures designed to overcome them.
Identification of Accelerators and Antioxidants in Compounded Rubber Products
Abstract A new, simple, and comprehensive approach to the identification of the accelerators and antioxidants used in rubber products is described. This procedure is unusual in that it utilizes the tendency of accelerators to decompose during mixing or vulcanization, or on extraction from compounded stocks. The accelerator fragments are isolated using distillation and liquid-liquid extraction principles. The identification of the fragments is simple, rapid, and unambiguous. The accelerators used are then determined from a knowledge of the decomposition behavior of known compounds. The antioxidants are recovered unchanged and can be identified by their ultraviolet absorption characteristics and color tests. This method is applicable to all types of rubber products, including cements, and is particularly valuable in the identification of accelerators which decompose on mixing, vulcanization, or extraction. Most of the commonly used accelerators and amine antioxidants can be classified or identified by the a...
A comparison of several analytical techniques for prediction of relative stability of fats and oils to oxidation
Three analytical methods proposed by various workers for predicting the relative stability of fats and oils to oxidation have been compared on a series of samples. The Eckey Oxygen Absorption, the modification of the A.S.T.M. Oxygen Bomb (4), and the Active Oxygen Method (AOM) were applied to combinations of animal and vegetable fats and oils, with and without added monoglycerides and antioxidants. The results indicate that the Eckey Oxygen Absorption and modified ASTM Oxygen Bomb methods are more precise than the AOM method, and more in keeping with the experience in the fat and oil field in relation to actual performance stability than the AOM. Experimental relationships of these factors and methods to shelf life storage studies measured organoleptically will be the subject of a later paper.