Thermal and rheological properties of polyethylene blends with bimodal molecular weight distribution
Thermal and rheological properties of polyethylene blends with bimodal molecular weight distribution
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双峰分子量分布聚乙烯共混物的热学和流变性能
DOI：
10.1002/app.38850
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发表时间：
2013-08
影响因子：
3
通讯作者：
Yang, Ming-Bo
中科院分区：
文献类型：
--
作者：
Shen, Hong-Wang;Xie, Bang-Hu;Yang, Wei;Yang, Ming-Bo
通过将高分子量聚乙烯和低分子量聚乙烯以不同比例在二甲苯溶液中共混，制备了具有双峰分子量分布的聚乙烯共混物。通过高温凝胶渗透色谱（GPC）、差示扫描量热法（DSC）和小幅振荡剪切实验对共混物及其组分进行了表征。结果表明，零剪切粘度（η0）与分子量的关系符合幂律方程，其指数为3.3。建立了特征频率ω0与多分散指数、动态交叉点Gx与多分散指数的相关关系。不同频率下的复数粘度（η*）符合对数加和规则，Han图与组分和温度无关，表明HMW/LMW共混物在熔融状态下是可混溶的。此外，热性能非常类似于单组分系统，表明共混物在结晶状态下是可混溶的。© 2013 Wiley Periodicals，Inc. J.应用聚合物科学，2013
Polyethylene blends with bimodal molecular weight distribution were prepared by blending a high molecular weight polyethylene and a low molecular weight polyethylene in different ratios in xylene solution. The blends and their components were characterized by the high temperature gel permeation chromatograph (GPC), different scanning calorimetry (DSC), and small amplitude oscillatory shear experiments. The results showed that the dependence of zero-shear viscosity (η0) on molecular weight followed a power law equation with an exponent of 3.3. The correlations between characteristic frequency (ω0) and polydispersity index, and between dynamic cross-point (Gx) and polydispersity index were established. The complex viscosity (η*) at different frequencies followed the log-additivity rule, and the Han-plots were independent of component and temperature, which indicated that the HMW/LMW blends were miscible in the melt state. Moreover, the thermal properties were very similar to a single component system, suggesting that the blends were miscible in the crystalline state. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013
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影响因子：
--
作者：
H. Liu;C. R. Davey;P. Shirodkar
通讯作者：
H. Liu;C. R. Davey;P. Shirodkar
影响因子：
3
作者：
G. Güçlü;A. Kas¸göz;S. Özbudak;S. Özgümüş;M. Orbay
通讯作者：
G. Güçlü;A. Kas¸göz;S. Özbudak;S. Özgümüş;M. Orbay
影响因子：
3.2
作者：
Cho, KC;Lee, BH;Choe, SJ
通讯作者：
Choe, SJ
影响因子：
5.5
作者：
Ling Yang;R. Somani;I. Šics;B. Hsiao;R. Kolb;H. Fruitwala;C. Ong
通讯作者：
Ling Yang;R. Somani;I. Šics;B. Hsiao;R. Kolb;H. Fruitwala;C. Ong
影响因子：
3.2
作者：
Hatzikiriakos, SG
通讯作者：
Hatzikiriakos, SG