Title of article :
Reexamination of shish kebab formation in poly(ethylene oxide) melts
Author/Authors :
Zhang، نويسنده , , Lina and Shi، نويسنده , , Weichao and Cheng، نويسنده , , He and Han، نويسنده , , Charles C.، نويسنده ,
Issue Information :
دوهفته نامه با شماره پیاپی سال 2014
Pages :
10
From page :
2890
To page :
2899
Abstract :
Although recent experiments concerning shear effects on crystallization in polymer melts are inclined to support the oriented network model, two important questions still remain open: the effect of polydispersity on shish formation and the growth mechanism of shish. In this work, a narrowdisperse poly(ethylene oxide) (PEO) is chosen as a model system to clarify the role of polydispersity for shish kebab formation after a pulse of flow. The intact structure of shish kebab observed via scanning electron microscopy (SEM), with a 150 nm wide shish core and perpendicular epitaxially grown kebabs with a long period of about 35 nm, reveals that polydispersity is not a necessary condition for shish kebab formation. On the other hand, two-step shear experiment is utilized to elucidate the growth mechanism of shish. It has been proved in a latest study that shish growth is related to the size of the growing nuclei (interval time) and second step shear rate. In this manuscript, a third factor, shear time in the second step shear, is found to be an effective factor to promote the growth of shish, which might provide a convenient processing method.
Keywords :
Shear induced crystallization , Two-step shear , Oriented network
Journal title :
Polymer
Serial Year :
2014
Journal title :
Polymer
Record number :
1742092
Link To Document :
بازگشت