A series of poly(ethylene terephthalate) and of poly(butylene terephthalate
) samples containing different amounts of carboxyl end groups were prepared
by chain-extension reaction with diepoxides. The effect of the carboxyl co
ntent on thermooxidative degradation was studied, using as criteria the ind
uction period of oxidation and the stabilisation coefficient, both obtained
by differential scanning calorimetry during isothermal or dynamic heating
of the samples under air and nitrogen atmosphere. It was found that as the
carboxyl content decreases the thermooxidative stability increases. However
, in some more chain extended (crosslinked) samples the thermooxidative sta
bility degreased. This abnormal behaviour was attributed to the lower degre
e of crystallinity of these samples. (C) 1999 Elsevier Science Ltd. All rig
hts reserved.