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Abstract

Thermal behavior, miscibility, and crystalline morphology in blends of low-molecular-weight poly(l-lactic acid) (LMw-PLLA) or high-molecular-weight PLLA (HMw-PLLA) with various polyesters such as poly(butylene adipate) (PBA), poly(ethylene adipate) (PEA), poly(trimethylene adipate) (PTA), or poly(ethylene succinate) (PESu), respectively, were explored using differential scanning calorimeter (DSC), and polarized-light optical microscopy (POM). Phase behavior in blends of PLLA with other polyesters has been intriguing and not straight forward. Using a low- and high molecular weight PLLA, this study aimed at mainly using thermal analyses for probing the phase behavior, phase diagrams, and temperature dependence of blends systems composed of PLLA of two different molecular weights (low and high) with a series of aliphatic polyesters of different structures varying in the (CH2/CO) ratio in main chains. The blends of LMw-PLLA/PEA and LMw-PLLA/PTA show miscibility in melt and amorphous glassy states. Meanwhile, the LMw-PLLA/PESu blend is immiscible with an asymmetry-shaped upper critical solution temperature (UCST) at 220–240 °C depending on the blend composition. In contrast to miscibility in LMw-PLLA/PTA and LMw-PLLA/PEA blends, HMw-PLLA with polyesters are mostly immiscible; and HMw-PLLA/PTA blend is the only one showing an asymmetry-shaped UCST phase diagram with clarity points at 195–235 °C (depending on composition). Reversibility of UCST behavior, with no chemical transreactions, in these blends was proven by solvent recasting, gel permeation chromatography, and Fourier transform infrared spectroscopy (FT-IR). Crystalline morphology behavior of the LMw-PLLA/PEA and LMw-PLLA/PTA blends furnishes addition evidence for miscibility in the amorphous phase between LMw-PLLA and PTA or PEA.

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

HMW glutenin subunits composition . 11th International Wheat Genetics Symposium proceedings . Sydney University Press . Nikoozade , H. , Taslimi , A. , and Azizi , M. ( 2010 ). Effects of the addition of oat bran on the rheological

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