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V. Archodoulaki, T. Koch, S. Lüftl:
"Effects of blending polyamide, polypropylene or polyolefin platomer with polyoxymethylene homopolymer on thermal degradation properties";
Poster: MoDeSt (international conference on Modification, Degradation and Stabilisation of polymers), Prag; 2012-09-02 - 2012-09-06; in: "7th MoDeSt Conference Book of Abstracts", Academy of Science of the Czech Republic, Prag (2012), ISBN: 978-80-85009-74-3; 2 pages.

From literature it is known that the addition of polyamide to polyoxymethylene (POM) increases the thermal stability. So, the objective of the study was to investigate the effects of blending other polymers with a POM homopolymer by extrusion on thermal degradation properties. The blends containing 10 m.-% of PA, PP or POP were prepared at 2 different processing temperatures and then analysed for their thermal stability in air by thermogravimetric analysis (TGA). The results showed that blends processed at higher temperature had a reduced thermo-oxidative stability in comparison to those prepared at lower temperature. Further, the onset temperature of the blends was not improved with respect to unmodified POM. However, the rate of the decomposition reaction was clearly slowed down.

Polyoxymethylene, Polyamide, Polypropylene, POP, Thermal Analysis, TGA