Washington -- Researchers have developed a new polyurethane using olive, canola, grape seed, linseed and castor oils.
Washington State University's (WSU) School of Mechanical and Materials Engineering, working with researchers from Iowa State and Cairo universities, created the new PU without the use of solvents or a catalyst.
They also said they developed a system that allows a wide variety of flexibility, stiffness and shapes.
WSU professor Michael Kessler said some oils, like linseed oil, have five or six reactive sites, making the material stiffer. Others, such as olive oil, have fewer reactive sites, making the material more flexible.