Table 2.
The values of activation energies for the thermal stabilization of EPDM based on the values of oxidation induction times.
| Additive | Testing Temperature (°C) |
Oxidation Induction Time (min) |
Relationship | Correlation Factor | Activation Energy (kJ mol−1) |
|---|---|---|---|---|---|
| free | 160 | 42 | y = −89.7 + 16.3x | 0.99729 | 135.5 |
| 170 | 20 | ||||
| 180 | 8 | ||||
| rosemary | 170 | 502 | y = −64.9 + 32.6x | 0.99961 | 271.0 |
| 180 | 98 | ||||
| 190 | 18 | ||||
| POSS 1 phr | 160 | 254 | y = −55.9 + 28.4x | 0.99888 | 236.1 |
| 170 | 65 | ||||
| 180 | 14 | ||||
| POSS 3 phr | 160 | 25 | y = −40.6 + 20.8x | 0.99584 | 172.9 |
| 170 | 10 | ||||
| 180 | 3 | ||||
| quercetin | 170 | 710 | y = −47.2 + 25.7x | 0.99602 | 213.7 |
| 180 | 240 | ||||
| 190 | 58 | ||||
| capsaicin | 180 | 385 | y = −60.1 + 23.7x | 0.99614 | 197.0 |
| 190 | 110 | ||||
| 200 | 42 | ||||
| oleanolic acid | 160 | 50 | y = −40.1 + 20.6x | 0.99788 | 171.3 |
| 170 | 15 | ||||
| 180 | 6 |