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首页> 外文期刊>Macromolecules >TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES .2. MOLECULAR CHARACTERIZATION OF PA 46 PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION
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TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES .2. MOLECULAR CHARACTERIZATION OF PA 46 PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION

机译：熔体混合的脂族和芳族聚酰胺中的透明化2。 PA 46 PA 6I共混物的分子特性随拉伸时间，挤出温度和共混物组成的变化

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The structure of polyamide 46/polyamide 6I copolymers obtained by reaction in the molten state is analyzed as a function of the extrusion time, the extrusion temperature, and the overall blend composition by C-13 NMR. The degree of transamidation, the degree of randomness, and the number-average block length of the copolymers are calculated using the method for a four-component polyamide system. It is shown that the transamidation processes are occurring very fast during the first period of melt-mixing but are slowing down at longer extrusion times. High extrusion temperatures affect the transamidation processes in an increasing way. From C-13 NMR experiments on PA 46/PA 6I copolymers with different compositions, differences in reactivities are observed. The change of the molecular structure of the copolyamides as a function of the processing conditions and the overall blend composition strongly affects their crystallization behavior. [References: 15]
机译：通过C-13 NMR分析通过熔融状态下的反应获得的聚酰胺46 /聚酰胺6I共聚物的结构与挤出时间，挤出温度和总共混物组成的关系。使用四组分聚酰胺体系的方法计算共聚物的氨基转移度，无规度和数均嵌段长度。结果表明，转酰胺基化过程在熔融混合的第一阶段发生得非常快，但在较长的挤出时间内却变慢。较高的挤出温度越来越多地影响转酰胺基化过程。从具有不同组成的PA 46 / PA 6I共聚物的C-13 NMR实验中，可以观察到反应性的差异。共聚酰胺的分子结构随加工条件和整个共混物组成的变化强烈影响其结晶行为。 [参考：15]

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