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Effect of glycerol on thermal and mechanical properties of polyvinyl alcohol/starch blends

机译：甘油对聚乙烯醇/淀粉共混物热力学性能的影响

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The paper reports the results of studies on the effect of glycerol content on thermal, mechanical, and dynamic mechanical properties of blends of starch and polyvinyl alcohol (PVA). Degree of crystallinity of the starch/PVA blends (4 g/4 g ratio) remains almost constant up to 3.78 g of glycerol as determined by differential scanning calorimetry (DSC) and x-ray diffraction studies. At higher loading of glycerol the crystallinity decreases. DTG thermograms revealed occurring of one maximum degradation temperature closer to that of starch in blends containing up to 3.78 g of glycerol. At higher glycerol content there gradually occur two distinct peaks of maximum degradation temperature, one occurring close to that of starch and other occurring close to the PVA peak, indicating phase separation of the blend components. Results of stress-strain studies indicate lowering of tensile properties and energy at break particularly at higher glycerol content (beyond 3.78 g). Dynamic mechanical studies reveal a sharp drop in dynamic modulus at higher glycerol content at all temperatures. The blend with low glycerol content shows transitions of starch, while the blend containing high glycerol content beyond 3.78 g display the transitions due to both starch and PVA.
机译：该论文报道了甘油含量对淀粉和聚乙烯醇（PVA）共混物的热，机械和动态机械性能的影响的研究结果。通过差示扫描量热法（DSC）和X射线衍射研究确定，淀粉/ PVA共混物的结晶度（4 g / 4 g比例）在高达3.78 g甘油中几乎保持恒定。在甘油的较高负载下，结晶度降低。 DTG热分析图显示，在含有多达3.78 g甘油的混合物中，发生了一个最大降解温度，接近淀粉的最大降解温度。在较高的甘油含量下，逐渐出现两个最大降解温度的不同峰，一个峰接近淀粉峰，另一个峰接近PVA峰，表明共混物组分发生了相分离。应力应变研究的结果表明，尤其是甘油含量较高（超过3.78 g）时，拉伸性能和断裂能降低。动态力学研究表明，在所有温度下，甘油含量较高时，动态模量都会急剧下降。低甘油含量的混合物显示出淀粉的转变，而高含量甘油含量超过3.78 g的混合物显示出由于淀粉和PVA引起的转变。

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