Functional Group Analysis of Hybrid Polyurethane Foam Derived from Waste Cooking Oil

Abstract

Annually, a staggering three billion gallons of Waste Cooking Oil (WCO) are generated globally. To foster a health-conscious lifestyle and champion the creation of an unpolluted environment, effective WCO management is imperative. The repetitive utilization of WCO for cooking purposes yields detrimental effects on human health and diminishes overall productivity. This research delves into the fundamental characteristics of bio-based polyurethane (bio-PU), derived from discarded sunflower and palm oils. The findings are juxtaposed with those of non-biodegradable commercially available Polyurethane (PU). Through a process of addition polymerization conducted at room temperature, samples of PU foam are created. Specifically, 2.5 ml, 5 ml, and 7.5 ml of sunflower and palm oil are amalgamated with 5 ml of polyol and an equivalent amount of isocyanate. The vibrational attributes of amino acids and cofactors, which exhibit sensitivity to subtle structural alterations, are closely examined using Fourier transform infrared spectroscopy (FTIR). This technique, despite its lack of pinpoint precision, permits direct exploration of the vibrational properties of numerous cofactors, amino acid side chains, and water molecules. The presence of Polyurethane and its associated functional groups in the synthesized samples is verified through Fourier Transform Infrared Spectroscopy (FTIR) analyses. To ascertain Temperature ranges for primary phases of thermal degradation, discernible chemical bands within foams—comprising both recognized and unfamiliar compounds with distinct groupings—are evaluated. Emphasis is placed on identifying the peak release rates of particular chemical compounds (namely, CO₂, -NCO, H₂O, and C=O).