HIGH TEMPERATURE RESISTANT SEMI-AROMATIC POLYAMIDE RESIN, PREPARATION METHOD, COMPOSITION AND ARTICLE THEREOF

    公开(公告)号:US20240174806A1

    公开(公告)日:2024-05-30

    申请号:US18432799

    申请日:2024-02-05

    IPC分类号: C08G69/26

    CPC分类号: C08G69/265

    摘要: The present application provides a high temperature resistant semi-aromatic polyamide resin and a preparation method thereof, a composition, and an article. Polymeric monomers of the polyamide resin include a diamine monomer and a diacid monomer, where the diamine monomer includes a diamine monomer A1 and a diamine monomer A2, and the diacid monomer includes a diacid monomer B1 and a diacid monomer B2. The carbon atom number CA1 of the diamine monomer A1 and the carbon atom number CA2 of the diamine monomer A2 satisfy that CA1−CA2≥4, the diacid monomer B1 is selected from aromatic dicarboxylic acids with a carbon atom number of 7-12 and derivatives thereof, and the diacid monomer B2 is selected from aliphatic dicarboxylic acids with a carbon atom number of 4-18.

    A LONG-CHAIN DIBASIC ACID WITH LOW CONTENT OF MONOBASIC ACID IMPURITY AND THE PRODUCTION METHOD THEREOF

    公开(公告)号:US20200239919A1

    公开(公告)日:2020-07-30

    申请号:US16826606

    申请日:2020-03-23

    IPC分类号: C12P7/64 C12N9/02

    摘要: The invention relates to a long-chain dibasic acid with low content of monobasic acid impurity and a production method thereof, in particular to the preparation of a long-chain dibasic acid producing strain by means of directed evolution and homologous recombination, and to the production of a long-chain dibasic acid with low content of monobasic acid impurity by fermentation of said strain. The invention relates to a mutated CYP52A12 gene, homologous gene or variant thereof, which, relative to GenBank Accession Number AY230498 and taking the first base upstream of the start codon ATG as −1, comprises a mutation. The invention relates to a strain comprising said mutated CYP52A12 gene, homologous gene or variant thereof wherein when the strain is fermented to produce a long-chain dibasic acid, the content of monobasic acid impurity in the fermentation product is significantly reduced.