Properties of blends containing poly(α-olefin-co-maleic anhydride). I. Evidence for cocrystallization in blends of eicosane and poly-(1 -octadecene-co-maleic anhydride)
作者:
PeterB. Rim,
期刊:
Journal of Macromolecular Science, Part B
(Taylor Available online 1987)
卷期:
Volume 26,
issue 1
页码: 19-36
ISSN:0022-2348
年代: 1987
DOI:10.1080/00222348708248056
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Blends of poly(1-octadecene-co-maleic anhydride) and eicosane prepared from solution and the melt have been studied by differential scanning calorimetry, dynamic mechanical analysis and wide-angle x-ray scattering. The melting point and heat of fusion associated with the side chains of the copolymer increased with increasing eicosane content for blends prepared from the melt. It is hypothesized that this behavior results from the cocrystallization of eicosane with the paraffin-like side chains of the copolymer. The Tgof the copolymer was decreased by the addition of eicosane, and the Tmof eicosane was observed to decrease at high concentrations of the copolymer for blends prepared by both mechanisms. The possible contribution of both crystal morphology and thermodynamics to this melting point depression is discussed.
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