| LS-944
High Molecular Weight Hindered Amine Light Stabilizer(HALS)
CharacterizationYS 944 is a high molecular weight hindered amine light stabilizer (HALS). It shows
excellent compatibility, high resistance to extraction and low volatility.
Chemical Name/Poly[[6-[(1,1,3,3-tetramethylbutyl) amino]-1,3,5-triazine-2,4-diyl]
Composition[(2,2,6,6-tetramethyl-4-piperidinyl)imino]-1,6-hexanediyl[(2,2,6,6-tetramethyl-4-piperidinyl) imino]])
CAS Number71878-19-8
StructureYS 944
Molecular WeightMn = 2000-3100
ApplicationsYS 944 areas of application include polyolefins (PP, PE), olefin copolymers such
as EVA as well as blends of polypropylene with elastomers.
In addition in certain instances YS 944 is highly effective in polyacetals, olyamides,
polyurethanes, flexible and rigid PVC, as well as PVC blends and in certain
styrenic elastomer and adhesive specialty applications.
Features/BenefitsYS 944 imparts excellent light stability to thin articles, particularly fibers and films. In thick cross sections it is specifically suitable for polyethylene articles. In addition its use is recommended for applications requiring indirect food contact approval.
Guidelines for useTick SectionsUV Stabilization of HDPE, LLDPE, LDPE and PP0.05-0.60%
FilmsUV Stabilization of LLDPE and LDPE 0.10-1.00%
TapesUV Stabilization of PP and HDPE0.20-0.80%
FibersUV Stabilization of PP0.10-1.00%
Physical and Chemical Properties
Appearance and behaviourWhite to slightly yellow granules
Melting temperature≥100℃
Flash point >150℃
Specific gravity(20℃)1.01g/cm3
Vapor pressure (20℃)-1.0E-6Pa
Solubility (20℃)g/100g Solution
Acetone>50
Chloroform>30
Ethanol﹤0.1
Ethyl acetate>50
n-Hexane41
Methanol3
Methylene chloride>50
Toluene>50
Water﹤0.01
Handling & SafetyIn accordance with good industrial practice, handle with care and avoid
unnecessary personal contact. Avoid continuous or repetitive breathing of dust. Use only with adequate ventilation. Avoid dust formation and ignition sources.
For more detailed information please refer to the material safety data sheet.
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