Effects of fatty acids having different alkyl tail lengths on rigidness of the shell region surrounding an ionic core and mechanical properties of poly(ethylene-co-methacrylic acid) ionomer/fatty acid blends
Effects of fatty acids having different alkyl tail lengths on rigidness of the shell region surrounding an ionic core and mechanical properties of poly(ethylene-co-methacrylic acid) ionomer/fatty acid blends
复制标题
具有不同烷基尾长度的脂肪酸对围绕离子核的壳区刚性和聚(乙烯-甲基丙烯酸)离聚物/脂肪酸共混物的机械性能的影响
DOI：
10.1016/j.polymer.2020.122495
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发表时间：
2020
期刊：
影响因子：
4.6
通讯作者：
Kutsumizu Shoichi
中科院分区：
文献类型：
--
作者：
Miwa Yohei;Koike Manato;Kohbara Yu;Kutsumizu Shoichi
在此，我们提出了围绕离子核的壳区刚度在控制几种不同烷基尾长度脂肪酸混合的钠中和聚乙烯-共甲基丙烯酸（EMAA）离聚物的拉伸力学性能中的重要性。当十二烷基酸（DA）或月桂酸（LA）混合时，大部分壳区的局部温度降低至低于室温，而离子核在室温下仍呈玻璃状。当硬脂酸和脱酸混合时，壳区的温度几乎等于室温。与其他样品相比，与DA和LA共混的EMAA离子单体在拉伸试验中表现出更高的拉伸性能和韧性，在应力松弛试验中表现出更短的松弛时间，这是因为当壳区较软时，附着在高应力聚乙烯链上的一些中和和/或未中和的羧基从离子核上脱落。
Herein, we suggest the importance of the rigidness of the shell region surrounding the ionic core in controlling the tensile mechanical properties of sodium-neutralized poly(ethylene-co-methacrylic acid) (EMAA) ionomers blended with several fatty acids with different alkyl tail lengths. When dodecyl acid (DA) or lauric acid (LA) was blended, the localTgof most of the shell region decreased to lower than room temperature, whereas the ionic core was still glassy at room temperature. However, the localTgof the shell region was almost equal to room temperature when stearic acid or behenic acid was blended. The EMAA ionomers blended with DA and LA exhibited higher stretchability and toughness in the tensile test and shorter relaxation time in the stress–relaxation test than the other samples because some neutralized and/or unneutralized carboxy groups attached to highly stressed polyethylene chains detachfrom the ionic cores when the shell region was soft.