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Effect of additives on the melt rheology and thermal degradation of poly[(R)-3-hydroxybutyric acid]

机译:添加剂对聚[(R)-3-羟基丁酸]熔体流变和热降解的影响

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Thermal degradation of poly[(R)-3-hydroxybutyric acid] (PHB) during melt mixing results in random chain scission that produces shorter polymer chains containing crotonic and carboxyl end groups. One way of preventing this serious reduction of molar mass is to add agents that react with at least two of the newly generated end groups. Different types of commercially available additives known to react with carboxyl group, namely bis(3,4-epoxycyclohexylmethyl) adipate (BECMA), 2,2'-bis(2-oxazoline) (BOX), trimethylolpropane tris(2-methyl-1-aziridinepropionate) (PETAP), triphenyl phosphate (TPP), tris(nonylphenyl) phosphate (TNPP), polycarbodiimide (PCDI), and poly(methyl metharylate-co-glycidyl methacrylate) (GMA.MMA) were mixed with PHB by cocasting from solution in chloroform. Dynamic rheology as well as measurements of molar masses before and after dynamic analysis was used to evaluate the effect of the additives on the melt stability of PHB. Measurements of the dynamic shear modulus and the molar mass of molten PHB with the additives PCDI and GMA.MMA showed a minor improvement on the thermal stability. Furthermore, TPP and TNPP did not affect the thermal stability of PHB, whereas the presence of BECMA, BOX, and PETAP gave a strong decrease of the dynamic modulus compared with neat PHB. (C) 2014 The Authors Journal of Applied Polymer Science Published by Wiley Periodicals, Inc.
机译:熔融混合过程中聚[(R)-3-羟基丁酸](PHB)的热降解导致无规断链,产生较短的包含巴豆和羧基端基的聚合物链。防止摩尔质量严重降低的一种方法是添加与至少两个新产生的端基反应的试剂。已知可与羧基反应的不同类型的市售添加剂,即己二酸双(3,4-环氧环己基甲基)酯(BECMA),2,2'-双(2-恶唑啉)(BOX),三羟甲基丙烷三(2-甲基-1)通过共铸从氯仿溶液。动态流变以及动力学分析前后的摩尔质量的测量被用于评估添加剂对PHB的熔体稳定性的影响。用PCDI和GMA.MMA添加剂测量熔融PHB的动态剪切模量和摩尔质量显示出热稳定性的较小改进。此外,TPP和TNPP不会影响PHB的热稳定性,而BECMA,BOX和PETAP的存在与纯PHB相比,动态模量大大降低。 (C)2014由Wiley Periodicals,Inc.出版的《应用聚合物科学》作者杂志。

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