本研究利用差示掃描量熱法(DSC)以非恆溫模式探討BMI/THD的反應特徵溫度及放熱量，並利用自由模型法進行反應動力學及活化能分析，再添加HQ抑制劑探討不同莫耳比之BMI/THD的反應機制比例，並搭配電子順磁共振(EPR)進行反應機制分析，得知BMI/THD = 2/1的自由基加成反應比例較高於BMI/THD = 1/1，接著從熱重分析(TGA)探討所合成的添加劑熱穩定性，顯示含有較多的BMI熱穩定性越高。
將BMI/THD作為正極添加劑應用於鋰離子半電池，透過循環伏安法(CV)、常/高溫充放電測試、電化學交流阻抗(EIS)可探討BMI/THD對於正極材料LiNi0.5Co0.2Mn0.3O2(NCM523)的影響，得知0.5 %添加量的樣品於各項性質方面皆優於1 %添加量的樣品，顯示不同添加劑含量所形成之添加劑層會對鋰離子電池有所影響。在高溫(55oC)充放電條件下，BMI/THD = 2/1_0.5%電性表現較好，表示添加劑的BMI含量越高可提升電池對高溫的耐受性。SEM影像顯示含有添加劑的樣品之表面形貌與Blank_NCM523不同，即證明添加劑會於充放電過程中形成。

Non-isothermal polymerization kinetics of BMI/THD is investigated by differential scanning calorimetry (DSC) and the model-free (isoconversional) method is used to determine the activation energy of the system. HQ is added into different molar ratio of BMI/THD system and coordinate with electron paramagnetic resonance (EPR) to study the reaction mechanisms. After adding HQ, BMI/THD = 2/1 shows the higher ratio of free radical reaction than BMI/THD = 1/1. Thermal stability of each BMI/THD additive sample are evaluated by thermogravimetric analysis (TGA), it shows that the better thermal stability with much content of BMI.
BMI/THD additives are incorporated into to lithium-ion battery which are investigateded by cyclic voltammetry (CV), room/high(55 ℃) temperature charge/discharge test and electrochemical impedance spectroscopy (EIS) to analyze the effect of the cathode material LiNi0.5Co0.2Mn0.3O2. The result shows that 0.5% additive has better electrochemical properties than 1 % additive. All properties are significantly affected by the additive layers formed by different additive contents on lithium ion batteries. Under high temperature (55oC) conditions, BMI/THD = 2/1_0.5% has electrochemical performance is better, indicating that the higher BMI content of the additive can improve the battery's resistance at high temperatures. Moreover, additive layer formation during charge/discharge can be proved by comparing the surface morphology of the sample with additive with the blank sample in scanning electron microscope (SEM) images.

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