The influence of chitin nanocrystals on structural evolution of ultra-high molecular weight polyethylene/chitin nanocrystal fibers in hot-drawing process

The influence of chitin nanocrystals on structural evolution of ultra-high molecular weight polyethylene/chitin nanocrystal fibers in hot-drawing process
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DOI:
10.1007/s10118-016-1843-z
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发表时间:
2016-09
影响因子:
4.3
通讯作者:
Min-fang An;Haojun Xu;You Lv;Li Zhang;Q. Gu;F. Tian;Zongbao Wang
Min-fang An;Haojun Xu;You Lv;Li Zhang;Q. Gu;F. Tian;Zongbao Wang
中科院分区:
化学2区
文献类型:
--
作者:
Min-fang An;Haojun Xu;You Lv;Li Zhang;Q. Gu;F. Tian;Zongbao Wang

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制备了超高分子量聚乙烯(UHMWPE)/甲壳素纤维(CNC)。与纯UHMWPE纤维相比,加入1wt%甲壳素纳米晶(CNC)后,UHMWPE/CNC纤维的拉伸强度和杨氏模量分别提高了15.7%和49.6%。UHMWPE/CNC纤维的熔融温度(Tm)高于纯UHMWPE纤维。采用广角X射线衍射(WAXD)、小角X射线散射(SAXS)和扫描电子显微镜(SEM)对纯UHMWPE纤维和UHMWPE/CNC纤维的结晶度、取向度和串晶结构进行了表征。结果表明,CNCs在UHMWPE/CNC纤维中呈串晶结构,串晶围绕CNCs生长。纯UHMWPE纤维和UHMWPE/CNC纤维在取向上几乎没有差异。但各阶段UHMWPE/CNC纤维的结晶度均高于相应阶段的纯UHMWPE纤维。此外,添加1wt%的CNCs提高了串晶的厚度,并加速了串晶向希什的转变。
Ultra-high molecular weight polyethylene (UHMWPE)/chitin nanocrystal (CNC) fibers were prepared. Compared with the pure UHMWPE fibers, the ultimate tensile strength and Young’s modulus of UHMWPE/CNC fibers are improved by 15.7% and 49.6%, respectively, with the addition of chitin nanocrystals (CNCs) of 1 wt%. The melting temperature (Tm) of UHMWPE/CNC fibers was higher than that of pure UHMWPE fibers. Pure UHMWPE fibers and UHMWPE/CNC fibers were characterized with respect to crystallinity, orientation and kebab structure by wide-angle X-ray diffraction (WAXD), small-angle X-ray scattering (SAXS) and scanning electron microscopy (SEM). It is found that the CNCs act as the shish structure in UHMWPE/CNC fibers and the kebab crystals are grown around the CNCs. There was almost no difference between pure UHMWPE fibers and UHMWPE/CNC fibers in orientation. But the degree of crystallinity of various stages of UHMWPE/CNC fibers was respectively higher than the corresponding stage of pure UHMWPE fibers. Moreover, the addition of 1 wt% CNCs improved the thickness of kebab crystals and accelerated the transformation of kebab to shish.