| Abstract: | Two new types of polyamides having anti head-to-tail hydroxycinnamic acid dimer component in the main chain were synthesized. Their thermal degradation behavior was investigated by TG-DSC analysis in comparison with those of their model compounds and the polyamides derived from anti head-to-head coumarin dimer. The key reactions in the thermal degradation were clarified to be lactonization and cyclic imide formation. The polyamide, derived from 4-hydroxycinnamic acid dimer and hexamethylenediamine, showed good heat stability. © 1993 John Wiley & Sons, Inc. |
