The thermal properties of poly(oxy-1,4-benzoyl), poly(oxy-2,6-naphthoyl), and its copolymers

The thermal properties, i.e., heat capacity, enthalpy, entropy, and Gibbs function, and the transition behavior of the copolymer system of 4-hydroxybenzoic acid and 2,6-hydroxynaphthoic acid have been studied based on differential scanning calorimetry. The heat capacities of the glass, crystal, and anisotropic melt are shown to be largely additive on a molar basis. Additivity is lost in the two transition regions, glass transition and disordering transition. Isothermal crystallization experiments on the copolymers revealed the existence of two types of crystals which melt at high temperature (fast-grown crystals) and low temperature (slowly grown crystals). The ATHAS computation method is used to bring heat capacities of the solid state into agreement with approximate frequency spectra. The changes in heat capacity at the glass transitions occur at 434°K for the poly(oxy-1,4-benzoyl) [33.2 J/(K mol)] and at 420°K for poly(oxy-2,6-naphthoyl) [46.5 J/(K mol)]. The copolymers have a transition range of above 100°K. The anisotropic melt is linked to the well-known condis state of poly(oxy-1,4-benzoyl) by a continuous changes in disorder and mobility without an additional first-order transition.     

聚丙烯酰胺对石油磺酸盐／正丁醇混合胶束体系流变性的影响

研究了一定矿化度下，不同分子量、不同水解度的聚丙烯酰胺对石油磺酸盐／正丁醇混合胶事体系的流型、粘度等充变性质的影响。     

Steady-state shear characteristics ofAspergillus niger broths

It can be difficult to obtain reliable rheological data for filamentous fermentation broths using conventional instruments. One common approach is to measure the torque drawn by an impeller rotating in the suspension (1–7). Many previous workers have assumed that the applicable shear rate in such a device is related to the impeller speed by a fluid-independent constant determined by calibration with Newtonian and non-Newtonian fluids (1–9). The rheology ofAspergillus niger broths have been characterized using the impeller viscometer approach. The changes in the broth rheology were measured, and used to interpret the growth of biomass and the evolution of the microorganism morphology.     

Extrudate swell behavior of PS and LLDPE melts in a dual die with mixed circular/slit flow channels in an extrusion rheometer

Extrudate swell behaviors of polystyrene (PS) and linear low‐density polyethylene (LLDPE) melts in a dual channel die, having mixed circular/slit flow channels, in a constant shear rate rheometer were examined. The extrudate swell ratio for PS melt was observed to be higher than that for LLDPE melt for all cases, this being associated with the differences in molecular structures that could be described in terms of power law indexes and secondary flows near the die entrance. In single channel die, the extrudate swell of both PS and LLDPE melts in circular flow channel die was greater than that in slit flow channel, whereas, in dual channel die the slit channel exhibited a higher extrudate swell ratio, the results being explained by revealing the flow patterns of the melt in the barrel and die of the rheometer. It was found that the dimensionless size of the vortex flows near the entrance, and the extent of disentanglement of molecular chains on entering the die were the important factors for the differences in the extrudate swell ratios of the melts at the die exit influenced by the die designs used. Copyright © 2003 John Wiley & Sons, Ltd.     

Processing polyamides with superheated water

Superheated water (shH₂O) is investigated as a process aid in conventional aliphatic polyamide (PA) systems. The polymers investigated include PA 6 (PA6), PA 6,6 (PA66), PA 6,12 (PA612), and PA 12 (PA12). It is shown that the PA melting and crystallization temperatures are significantly reduced when exposed to shH₂O. For example, the melting temperature of PA6 is depressed from 206 to 153 °C in the presence of shH₂O. A relationship between amide group density and thermal transition temperature reduction is observed. Processing these materials in shH₂O has led to a variety of materials ranging from low‐density foams to higher density locally anisotropic foamed morphologies. In situ observations of PAs melting in the presence of shH₂O are performed using a specially designed reactor. Results from these experiments are used to estimate the diffusion coefficient of shH₂O in PA6. Finally, low‐temperature extrusion is performed with PA6 and shH₂O at temperatures as low as 180 °C and mixture viscosity is estimated. A 20‐fold depression in the melt viscosity of PA6 is observed at 240 °C with shH₂O. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018 , 56, 803–813     

Attainment of Emulsions with Liquid Crystal from Marigold Oil Using the Required HLB Method

Development of new formulations for topical use and cosmetic and pharmaceutical delivery agents has increased the complexity of emulsified systems. Liquid crystals, known since the nineteenth century are the third phase of an emulsion, being responsible for increasing its stability and the solubility of substances poorly soluble in water, or the oily phase, modulating the release of drugs imprisoned in its structure and promoting hydration of the skin surface. In the present work we developed oil/water emulsions, making use of Marigold oil (Calendula officinalis L) and ethoxylated fat alcohols as surfactant. The required HLB value for marigold oil was determined to be 6.0. The surfactants were associated in lipophilic/hydrophilic pairs. The lipophilic surfactants were Ceteth‐2 and Steareth‐2 and the hydrophilic surfactants were Steareth‐20, Ceteareth‐20, Ceteareth‐5, and Ceteth‐10. To identify the liquid crystalline phases, the emulsions were analyzed by polarized light microscopy. The physical stability was evaluated by rheology and zeta potential analysis. All emulsions presented lamellar liquid crystal structures. Results showed that this type of surfactant is able to produce liquid crystal in the system, with slight difference in appearance, influencing the physical stability, according to the methods applied.     

Shear and extensional rheology of entangled polymer melts: Similarities and differences

This work extends our previous understanding concerning the nonlinear responses of entangled polymer solutions and melts to large external deformation in both simple shear and uniaxial extension. Many similarities have recently been identified for both step strain and startup continuous deformation, including elastic yielding, i.e., chain disentanglement after cessation of shear or extension, and emergence of a yield point during startup deformation that involves a deformation rate in excess of the dominant molecular relaxation rate. At a sufficiently high constant Hencky rate, uniaxial extension of an entangled melt is known to produce window-glass-like rupture. The present study provides evidence against the speculation that chain entanglements tie up into "dead knots" in constant-rate extension because of the exponentially growing chain stretching with time. In particular, it is shown that even Instron-style tensile stretching, i.e., extending a specimen by applying a constant velocity on both ends, results in rupture. Yet, in the same rate range, the same entangled melt only yields in simple shear, and the resulting shear banding is clearly not a characteristic of rupture. Thus, we conclude that chain entanglements respond to simple shear in the manner of yielding whereas uniaxial extension is rather effective in causing some entanglements to lock up, making it impossible for the entanglement network to yield at high rates.     

Ovalbumin at oil–water interfaces: Adsorption and emulsification

In this article, we study the adsorption of protein ovalbumin (OVA) at corn oil (CO), soybean oil (SBO), olive oil (OO), and water interfaces along with the emulsification of these oils in water. The dynamic interfacial tension (IFT) measurements show a reduction in IFT in the order SBO–water?～?CO–water?>?OO–water, with OVA adsorption being dominated by the free diffusion of OVA at the interfaces. CO–water, OO–water, and SBO–water emulsions cream with time. The cream phase consists of jammed closed-packed oil droplets due to depletion-induced inter-droplet attractions with higher G′ and G″ (～700?Pa) for emulsions with 1?wt% OVA.     

Allyl sulfides and α‐substituted acrylates as addition–fragmentation chain transfer agents for methacrylate polymer networks

The rapid and uncontrolled nature of network formation from di(meth)acrylate monomers produces high shrinkage stress and results in polymers with oftentimes brittle mechanical properties. Methods for regulating polymerization and network formation are sought. One option is the use of addition–fragmentation chain transfer (AFCT) agents, which are well known to control molecular weight and molecular weight distribution of monofunctional (meth)acrylates. A series of novel and previously described AFCT reagents were synthesized and screened with laser flash photolysis to determine reactivity. Well‐performing AFCT reagents were then tested in polymerizations with monofunctional and difunctional methacrylates. With monofunctional monomers, the molecular weight and polydispersity of the resultant linear polymers tend to decrease with the addition of AFCT agent. In copolymerization with dimethacrylate monomers, the AFCT agents were found to substantially lower and sharpen the glass transition. Sharpness of the glass transition is here indicative of a more regular and homogenous network. After coupling of the instruments, photorheology was performed simultaneously with real‐time IR to show an increase in monomer conversion at the time of gelation, which appears to have a positive effect on reducing shrinkage stress. © 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016 , 54, 394–406     

DOSY NMR as a tool for predicting optimal conditions for hydrogel formation: The case of a hyperbranched polyglycidol cross‐linked with boronic acids

This article demonstrates the utility of DOSY NMR for the determination of the optimal conditions for the efficient covalent, reversible cross‐linking of macromolecules in water for hydrogel formation. The studied model system was hyperbranched polyglycidol (HbPGL) containing numerous diol groups in peripheral regions and two types of boronic acids, that is, B(OH)₄^? and benzene‐1,4‐boronic diacid, as cross‐linking agents. Diffusion coefficient changes of a polymer in solution, under the influence of various concentrations of cross‐linking agent and pH, which influences the equilibrium of the reaction between boronic acids and diols, were recorded. These data are consistent with the rheological properties, namely the G′_max(ω) of hydrogels prepared under analogous conditions, from more concentrated solutions of HbPGL. This approach appears to be promising as it facilitates avoiding the loss of a large amount of polymer that is necessary for the elaboration of appropriate conditions for network formation in aqueous media. © 2016 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2016 , 54, 2171–2178