The Effect of Carbon Black on Thermal Antioxidants for Polyethylene
Abstract Carbon black has been shown to function as a mild thermal antioxidant for polyethylene at 140° C. The amount of protection increases with concentration and is dependent on the chemical nature of the carbon surface. This antioxidant effect is shown by a variety of carbon blacks with a considerable range of particle size, but very coarse carbons in comparable weight concentration exhibit no antioxidant effect. Recent studies concerned with the chemical nature of the carbon black surface indicate the presence of various oxygenated groupings which may account for the weak antioxidant activity of some carbon blacks. In all cases examined, conventional amine and phenol antioxidants in polyethylene are adversely affected by carbon black. This effect can be attributed to adsorption followed by chemical decomposition of the antioxidant on the carbon black. The chemical nature of the carbon black apparently influences the adsorption since the loss in activity of amine antioxidants is much more pronounced with acidic than basic carbon blacks. Whereas the effect of carbon black on antioxidant behavior is observed over a wide pH range, the effect decreases and finally disappears as the particle size of the carbon black is increased.