Study on thermal behavior of some new diazoaminoderivatives

Abstract

In the current paper three new diazoaminoderivatives are characterized by TG-DTG-DTA thermal methods in order to investigate the structure-thermostability-degradation mechanism correlation. The results of thermal analysis are indicative of a complex degradation mechanism which is characteristic of every sample, some similarities reflecting the structure influence being also noticed.
The thermostability series of the compounds under study is correlated to their structure.

The quantitative analysis by TG-DTG afforded the elucidation of some aspects of the thermal degradation mechanism. The melting points of the samples estimated from DTA and by the Boetius method were in good agreement. The initial degradation temperatures resulting from TG-DTG-DTA led to the estimation of the temperature range of using and storing these compounds which is an useful information if their possible practical applications and of some derivatives as herbicides, plant growth stimulators, fungicides, acaricides are taken into account. Apart from this, the presence of the azo group in the structure of these new compounds could make possible some useful applications for dying of proteic fibers.