THE TEST OF EFFECTIVENESS OF PALM-BASED PVC THERMAL STABILIZER: CONGO RED TEST ON VARIOUS COSTABILIZERS

• Main Author: Hanif Pratama, Sayudha
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/65707
• Institution: Institut Teknologi Bandung

PVC (polyvinyl chloride) is a plastic polymer resin that is widely used for various application. However, due to its poor thermal stability, PVC is easily degraded by heat. Defects in the form of tertiary chlorine atoms from the PVC manufacturing process are the cause for the poor thermal stability. To address this issue of thermal stability, a thermal stabilizer must be added to PVC resin to avoid thermal degradation. Stabilizer metal alloys or metal soaps, especially Ca/Zn alloys, are widely used as thermal stabilizer. This stabilizer is used because it is both relatively cheap and non-toxic. However, the efficiency of this metal mixture is still considered ineffective because it produces a byproduct, ZnCl2, which can speed up the rate of thermal degradation. As a result, another additive, in the form of a costabilizer, is needed to prevent degradation caused by these byproducts. Polyols are one of the most common types of costabilizer used because of the ability of the hydroxyl group to bind the ligand complex with ZnCl2 and also react with HCl. There are a number of polyol compounds that have the potential to be useful as costabilizer and are less expensive than pentaerythritol as the conventional costabilizer. As a result, the goal of this study was to see how well mixed metal stabilizers from ITB Industrial Product Engineering Laboratory worked with different polyol compound costabilizer. A palm-based Zn/Ca alloy stabilizer developed at the ITB Industrial Product Engineering Laboratory was the mixed metal stabilizer studied. The polyol compounds used are xylitol, mannitol, sorbitol, sucrose, and pentaerythritol. The average stability time obtained from congo red test are 59.96 minutes for xylitol, 50.95 minutes for mannitol, 37.41 minutes for sorbitol, and 12.02 minutes for sucrose. The stability time of xylitol is better than pentaerythritol, which is 55.38 minutes.