Influence of hard segment content and nature on polyurethane/multiwalled carbon nanotube composites
Influence of hard segment content and nature on polyurethane/multiwalled carbon nanotube composites
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DOI：
10.1016/j.compscitech.2011.02.006
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发表时间：
2011-05-31
影响因子：
9.1
通讯作者：
Eceiza, Arantxa
中科院分区：
文献类型：
--
作者：
Fernandez-d'Arlas, Borja;Khan, Umar;Eceiza, Arantxa
了解聚氨酯、PU及其复杂性如何影响其衍生的多壁碳纳米管（MWCNT）复合材料，可以为制备未来定制的PU/MWCNT弹性、强韧和导电复合材料提供重要线索。在这方面，硬段含量和性质，以及MWCNT功能化，被认为对纳米级PU/MWCNT自组装机制和最终复合材料的性能都有很大的影响。分析了聚氨酯硬段含量对复合材料性能的影响。结果表明，尽管纳米管的引入阻碍了聚氨酯软段和硬段的结晶，但可以假设纳米管与聚氨酯硬段的优先相互作用。在所有情况下，碳纳米管渗透网络的形成似乎是获得显著强化的关键，在这个阶段观察到，延展性的降低，这一现象与MWCNT硬畴互连的增加有关。PU的软硬段比对MWCNT的应力传递起着至关重要的作用。此外，聚氨酯硬畴的性质对纳米管的增强特性有重要影响，这与不同的聚氨酯本征形态以及不同的PU- mwcnt相互作用有关。(C) 2011 Elsevier Ltd.版权所有。
Knowledge of how polyurethanes, PU, complexity affects their derived multiwalled carbon nanotube, MWCNT, composites could shed important clues for preparing future tailored PU/MWCNT elastic, strong and electrically conductive composites. In this regard, hard segment content and nature, along with MWCNT functionalisation, are believed to have great influence on both nanoscale PU/MWCNT self assembling mechanisms and on final composites properties. In this work the effect of PU hard segment content into composites was analysed. According to the results, a preferential interaction of nanotubes with polyurethanes hard segments can be assumed although nanotubes introduction hindered both soft and hard segments crystallisation. In all cases carbon nanotubes percolative network formation seemed to be crucial for obtaining significant reinforcement, being observed at this stage, a reduction of ductility, phenomena which is related to an increase on hard domains interconnections by MWCNT. The hard to soft segment ratio into PU plays a crucial role on determining the stress transfer to MWCNT. In addition, PU hard domains nature has important effect on nanotubes reinforcing character, this fact being related to the different PU intrinsic morphologies as well as different PU-MWCNT interactions. (C) 2011 Elsevier Ltd. All rights reserved.