Selective localization of organoclay and effects on the morphology and mechanical properties of LDPE/PA11 blends with distributed and co‐continuous morphology

A study was made on the effect of small amounts of organically modified clay on the morphology and mechanical properties of blends of low‐density polyethylene and polyamide 11 at different compositions. The influence of the filler on the blend morphology was investigated using wide angle X‐ray diffractometry, scanning and transmission electron microscopy and selective extraction experiments. The filler was found to locate predominantly in the more hydrophilic polyamide phase. Although such uneven distribution does not have a significant effect on the onset of phase co‐continuity of the polymer components, it brings about a drastic refinement of the microstructure for the blends both with droplets/matrix and co‐continuous morphologies. In addition to the expected reinforcing action of the filler, the resulting fine microstructure plays an important role in enhancing the mechanical properties of the blends. This is essentially because of a good quality of stress transfer across the interface between the constituents, which also seems to benefit for a good interfacial adhesion promoted by the filler. Our results provide the experimental evidence for the capabilities of nanoparticles added to multiphase polymer systems to act selectively as a reinforcing agent for specific domains of the material and as a medium able to assist the refinement of the polymer phases during mixing. © 2010 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 48: 600–609, 2010     

浅析高分子树脂无溶剂生产技术中的高分子凝聚态相关化学问题

在没有溶剂介质参与的高分子聚合反应中,高分子凝聚态的变化与化学反应之间的作用关系变得更加直接。以熔融聚合、反应挤出、固相聚合为代表的高分子树脂无溶剂生产技术是集高分子树脂合成、材料加工制备及工程一体化的新兴科学与技术,是当代材料科学领域发展的前沿领域,代表着高分子树脂生产技术发展的必然趋势。本文将上述这三种典型的树脂工业合成技术及相应机理进行了简要的介绍,并分别以聚对苯二甲酸乙二醇酯(PET)和聚乳酸(PLA)的实际生产研究情况为例,展示三种生产技术之间的相互联系,揭示这三种无溶剂型高分子制备技术过程中出现的高分子凝聚态变化与化学反应之间的基本问题,为广大科研工作提供一些有价值的参考。     

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.     

Glass transition measurements of asphalts by DSC

The glass transition temperature (T_g), measured by Modulated Differential Scanning Calorimetry (MDSC), is related to the flow characteristics of asphalt at low temperatures as is the rate of change of the creep stiffnessm. This study compared the glass transition temperature of different asphalts (neat, chemically modified, and crumb rubber modified asphalts) with the creep stiffness, the rate of change of creep stiffness, and the low specification temperature of the continuous PG grading of those asphalts.From the rheological data (BBR) and the thermal data (MDSC) for the virgin and the modified asphalts, the modified products had the same variations of values ofm, S, and T_g at lower temperatures as those of their corresponding virgin asphalts. A correlation between the T_g andm value was observed for both the modified and unmodified asphalts. Since DSC measurements for asphalt low temperature properties use less operator time, less sample, and have less measurement and operator error than rheological methods, T_g has promise to be considered as a fast and easy laboratory method to obtain the low temperature useful range of asphalts in pavements.The authors would like to acknowledge Susan P. Needham for her work in conducting rheological testing for the modified and unmodified asphalts.     

Purification by solid layer melt crystallization

The application of solid layer crystallization techniques in industry is arousing ever more interest. One reason is the increasing demand for ultrapure products, and another is the energysaving potential of this separation technology.This article examines solid layer melt crystallization as concerns its purification efficiency. The crystallization process was carried out in two different modes, whereby the process parameters were varied and post-crystallization treatments were additionally applied. The experimental results were used as the basis for a mathematical fit of a semi-empirical expression which predicts the purification efficiency. It was used for a design of different multistage plants, which operate with different crystallization strategies. One result is that a comparable product quality is attainable with a simple process technique in combination with post-crystallization treatments, instead of a more complicated and therefore more expensive process technique.The authors wish to acknowledge support by the EU (JOULE program), which helped attainment of some results presented here.     

Investigation of the interactions in emulsions stabilized by a polymeric surfactant and its mixtures with an anionic surfactant

 The interaction of a nonionic polymeric surfactant with an anionic surfactant at the oil–water interface has been studied by its effects on the droplet size, stability and rheology of emulsions. Oil-in-water (o/w) emulsions were prepared using isoparaffinic oil and mixtures of a nonionic polymeric surfactant with an anionic surfactant. The macro-molecular surfactant was a graft copolymer with a backbone of polymethyl methacrylate and grafted polyethylene oxide (a graft copolymer with PEO chains of MW=750). The anionic surfactant was sodium dodecyl sulfate (SDS). The stabiliza-tion of the emulsion droplets was found to be different when using one or the other surfactant. The mechanism of stabilization of emulsion droplets by the macro-molecular surfactant is of the steric type while the stabilization by anionic surfactant is of the electrostatic repulsion type. Emulsions stabilized with mixtures present both types of stabilization. Other effects on the preparation and stabilization of emulsions were found to be dependent on properties associated with the surfactant molecular weight such as the Marangoni effect and Gibbs elasticity. The initial droplet size of the emulsions showed a synergistic effect of the surfactant combination, showing a minimum for the mixtures compared to the pure components. Emulsion stability also shows a synergistic interaction of both surfactants. Rheological measurements allow for the estimation of the interparticle interaction when measured as a function of volume fraction. Most of the effects observed can be attributed to the differences in interfacial tension and droplet radius produced by both surfactants and their mixtures. The elastic moduli are well explained on the basis of droplet deformation. Ionic versus steric stabilization produce little difference in the observed rheology, the only important differences observed concerned the extent of the linear viscoelasticity region. Received: 22 November 1996 Accepted: 24 March 1997     

Gelation Kinetics-Structure Analysis of pH-triggered Low Molecular Weight Hydrogelators

Properties such as shear modulus, gelation time, structure of supramolecular hydrogels are strongly dependent on self-assembly, gelation triggering mechanism and processes used to form the gel. In our work we extend reported rheology analysis methodologies to pH-triggered supramolecular gels to understand structural insight using a model system based on N−N’ Dibenzoyl-L-Cystine pH-triggered hydrogelator and Glucono-δ-Lactone as the trigger. We observed that Avrami growth model when applied to time-sweep rheological data of gels formed at lower trigger concentrations provide estimates of fractal dimension which agree well compared with visualization of the microstructure as seen via Confocal Laser Scanning Microscopy, for a range of gelator concentrations.     

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.     

长链支化聚丙烯的非线性流变行为

通过大幅振荡剪切试验方法, 研究了长链支化聚丙烯的非线性流变学行为, 揭示了长链支化结构与非线性黏弹响应的关系. 利用傅里叶变换流变学方法得到试样的三次倍频相对振幅I_3/1与应变的标度关系, 用于界定线性聚丙烯和长链支化聚丙烯非线性流变行为的差异, 并定义了非线性系数来量度长链支化程度. 在高应变下, I_3/1与应变的变化关系可以进一步描述长链支化在非线性流场下的特性, 并得到了长链支化程度与其非线性响应之间的变化关系. 通过应力波的Lissajous曲线分解, 发现了环内和环间黏弹性的差异, 长链支化结构在大应变流场下的非线性黏弹性响应弱于线性结构, 支化程度越高非线性响应越弱.     

外加无机电解质对煤浆性质调控作用的研究

考察了数种无机电解质对煤浆分散体系流变特性的影响。结果发现，煤浆的流变特性不仅与电解质种类有关，还取决于煤质特征。某些煤适，适量的无机电解质可使浆体的屈报胀塑料转化为屈服假塑性。