Variable trends of chain-folding in separate stages of strain-induced crystallization of bulk polymers
Variable trends of chain-folding in separate stages of strain-induced crystallization of bulk polymers
复制标题
本体聚合物应变诱导结晶不同阶段链折叠的变化趋势
DOI：
10.1016/j.polymer.2014.01.034
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发表时间：
2014-03
期刊：
影响因子：
4.6
通讯作者：
Hu, Wenbing
中科院分区：
文献类型：
--
作者：
Nie, Yijing;Gao, Huanhuan;Hu, Wenbing
我们进行了动态Monte Carlo模拟的等温结晶的本体聚合物在高温下，这是由一个均匀的拉伸与恒定的应变速率在很宽的应变范围内。我们观察到在三个连续的应变区域中，微晶呈现不同的链折叠趋势，揭示了应变诱导聚合物结晶的分级机制：在第一区域，零星的拉伸链段在高应变下引发分子间晶体成核，链折叠较少;在第三区域中，这些折叠的链通过熔融-重结晶过程延伸，在较高应变下也具有较少的链折叠。晶体成核和生长之间的链折叠的不同趋势出现内在的，并最终导致串晶。我们的观察提供了一个分子水平的理论基础，以了解各种实验现象的加工取向半结晶聚合物。
We performed dynamic Monte Carlo simulations of isothermal crystallization of bulk polymers at a high temperature, which was induced by a homogeneous stretching with a constant strain rate over a wide range of strains. We observed that the crystallites exhibit variable trends of chain folding in three sequential regions of strains, revealing hierarchical mechanisms of strain-induced polymer crystallization: in the first region, sporadic stretched segments initiate intermolecular crystal nucleation with less chain folding at higher strains; in the second region, massive less-stretched segments perform crystal growth with more chain folding at higher strains; in the third region, those folded chains extend via a melting-recrystallization process, again with less chain folding at higher strains. Different trends of chain-folding between crystal nucleation and growth appear intrinsic and ultimately lead to shish-kebab crystals. Our observations provided a molecular-level rationale to understand various experimental phenomena upon the processing for oriented semi-crystalline polymers.
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影响因子：
4.4
作者：
FLORY, PJ
通讯作者：
FLORY, PJ
影响因子：
4.6
作者：
M. F. Butler;A. Donald;A. Ryan
通讯作者：
M. F. Butler;A. Donald;A. Ryan
DOI：
10.1098/rspa.1964.0040
发表时间：
1964-02
期刊：
Proceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences
影响因子：
--
作者：
E. H. Andrews
通讯作者：
E. H. Andrews
影响因子：
3.4
作者：
KELLER, A
通讯作者：
KELLER, A
烤肉串形成的临界应变
影响因子：
5.5
作者：
Tingzi Yan;Shiwang Cheng;Yuanhua Cong;Zijian Wang;Liangbin Li;Xiuhong Li;Guoqiang Pan;Yuye Fang;Fenggang Bian;Baijin Zhao
通讯作者：
Baijin Zhao