Stretch-Induced Shish-Kebabs in Rubbery Poly(L-Lactide)
Stretch-Induced Shish-Kebabs in Rubbery Poly(L-Lactide)
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DOI：
10.1080/00222348.2011.557007
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发表时间：
2011-06
期刊：
影响因子：
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通讯作者：
R. Lv;B. Na;Zhujun Li;Shufen Zou;Nana Tian;Feng Chen;Q. Fu
中科院分区：
文献类型：
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作者：
R. Lv;B. Na;Zhujun Li;Shufen Zou;Nana Tian;Feng Chen;Q. Fu
借助原位流变-傅里叶变换红外光谱 (FTIR) 测量和形态观察，研究了拉伸橡胶状聚（L-丙交酯）的定向结晶。拉伸后幸存的定向片段首先通过链内构象排序和传播转化为由螺旋序列组成的串结构，然后从周围基质中的卷曲链横向生长出串。此外，由于不同的控制分子过程，网格结构和烤肉串的形成对拉伸温度表现出不同的依赖性。
The oriented crystallization in stretched rubbery poly(L-lactide) has been studied with the aid of in-situ rheo-Fourier transform infrared spectroscopy (FTIR) measurements and morphological observations. The oriented segments that survived after stretching are first transformed into shish structure composed of helical sequences via intra-chain conformational ordering and propagation, followed by the transverse growth of kebabs from the coiled chains in the surrounding matrix. Moreover, the formation of shish structure and kebabs shows different dependences on the stretching temperature as a result of different controlling molecular processes.