Issue Information :
روزنامه با شماره پیاپی سال 2002
Pages :
13
From page :
169
To page :
181
Abstract :
In this work the crystallization behavior and thermal fractionation results of various ethylene–α-olefin copolymers (1-butene, 1-hexene, 1-octene, 1-tetradecene, 1-hexadecene, 1-octadecene, vinylcyclohexane as comonomer) were evaluated using differential scanning calorimetry (DSC). The step crystallization (SC) method was compared with the successive self-nucleation/annealing (SSA) method. SSA exhibited better separation than SC, especially in the low temperature regions, and provided results in a shorter time. The temperature-dependent crystallinities confirmed that for all more branched polymers a lot of material is present at ambient and can crystallize below that temperature. Significant differences in the temperature-dependent crystallinity curves existed between ZN- and metallocene-catalyzed copolymers at the same comonomer level (and comonomer type).
Journal title :
Food Microbiology
Serial Year :
2002
Journal title :
Food Microbiology
Record number :
1191208
Link To Document :
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