Better Choice: Linear Long Chains Rather than Branched Ones to Improve Mechanical Performance of Polyethylene through Generating Shish-Kebabs

Lu-Feng Deng; Xi-Xi Zhang; Dong Zhou; Jian-Hua Tang; Jun Lei; Jun-Fang Li; Zhong-Ming Li

doi:10.1007/s10118-020-2397-7

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Better Choice: Linear Long Chains Rather than Branched Ones to Improve Mechanical Performance of Polyethylene through Generating Shish-Kebabs

ARTICLE | Updated：2020-04-14

- Better Choice: Linear Long Chains Rather than Branched Ones to Improve Mechanical Performance of Polyethylene through Generating Shish-Kebabs
- Chinese Journal of Polymer Science Vol. 38, Issue 7, Pages: 715-729(2020)
- Affiliations：
  
  a.College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China
  b.College of Chemical Engineering, Sichuan University, Chengdu 610065, China
  c.State Key Laboratory of Organometallic Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, Shanghai 200032, China
- Author bio：
  
  jianhuatang@ckfc.asia (J.H.T.)
  leijun@scu.edu.cn (J.L.)
- Funds：
- DOI：10.1007/s10118-020-2397-7
  CLC：
- Received：15 November 2019，
  
  Revised：2020-1-14，
  
  Accepted：01 February 2020，
  
  Online First：14 April 2020，
  
  Published：2020-07
- Accepted：
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Deng, L. F.; Zhang, X. X.; Zhou, D.; Tang, J. H.; Lei, J.; Li, J. F.; Li, Z. M. Better choice: linear long chains rather than branched ones to improve mechanical performance of polyethylene through generating shish-kebabs. Chinese J. Polym. Sci. 2020, 38, 715–729

Lu-Feng Deng, Xi-Xi Zhang, Dong Zhou, et al. Better Choice: Linear Long Chains Rather than Branched Ones to Improve Mechanical Performance of Polyethylene through Generating Shish-Kebabs[J]. Chinese Journal of Polymer Science, 2020, 38(7): 715-729.
Deng, L. F.; Zhang, X. X.; Zhou, D.; Tang, J. H.; Lei, J.; Li, J. F.; Li, Z. M. Better choice: linear long chains rather than branched ones to improve mechanical performance of polyethylene through generating shish-kebabs. Chinese J. Polym. Sci. 2020, 38, 715–729 DOI： 10.1007/s10118-020-2397-7.

Lu-Feng Deng, Xi-Xi Zhang, Dong Zhou, et al. Better Choice: Linear Long Chains Rather than Branched Ones to Improve Mechanical Performance of Polyethylene through Generating Shish-Kebabs[J]. Chinese Journal of Polymer Science, 2020, 38(7): 715-729. DOI： 10.1007/s10118-020-2397-7.

摘要

Abstract

We utilized two structurally different long chains (linear and branched ultra-high molecular weight polyethylene) to reveal the dependence of flow-induced crystallization on long chain architecture

and prepared two bi-disperse systems of 98 wt% short chain and 2 wt% long chain. A flow field was applied to the bi-disperse polyethylene melt by a modified injection-molding machine

known as oscillation shear injection molding (OSIM). For the first time

the structural influence of long chains on flow-induced shish-kebab formation was systematically investigated. For the intermediate layer of OSIM samples

the branched long chains were better than the linear long chains at inducing shish-kebab formation

agreeing with the reported literatures

because the branches can maintain their oriented conformations longer. But unexpectedly

the reverse is the case for the core layer of OSIM samples

where the shear flow was much weaker than the intermediate layer. To understand the unexpected phenomenon

the lifetime of shishes induced by different long chains was compared. Result demonstrated that the linear-induced shishes possessed higher thermal stability than the branched-induced ones so that the linear-induced shishes could survive in the core layer of OSIM samples. Additionally

unlike other methods for flow-induced crystallization

OSIM could create samples for measuring mechanical properties

and thus offer the chance to reveal the relationship between structure and performance. The mechanical results demonstrated that both long chains remarkably enhanced the mechanical properties because of the significant promoting effect of long chains and intense flow fields on shish-kebab formation. However

the linear long chains induced more stable and flawless shishes with higher tensile strength and modulus (80.4 and 1613.5 MPa

respectively) than the branched ones (74.4 and 1489.3 MPa). Our research not only helps elucidate the mechanism of shish-kebab formation but also provides a better choice to reinforce polymers by adding long chains with suitable structure.

关键词

Keywords

references

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Upgrading Commercially Available Polyethylene to High-value Materials with Strong Mechanical Performance and Hydrophilicity by Blending with Ethylene/meta-Methoxystyrene Copolymers

Two-way Shape Memory Effect of Polycaprolactone-based Polyurethane via Synergistic Role of Hydrogen Bonding and Crystallization Tuned by Malic Acid

Modulating Molecular Weight of Polyethylenes from Oligomer to Polymer Using Highly Thermal Stable Cationic α-Diimine Palladium Complexes

Related Author

Niu Yan-hua

Liang Wen-bin

Zhang Yin-ling

Chen Xue-lian

Lai Shih-yaw

Li Guang-xian

Wang Du-jin

Hong Yao

Related Institution

College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering of China, Sichuan University

Performance Material Center, National Institute of Clean-and-low-carbon Energy (NICE)

CAS Key Laboratory of Engineering Plastics, Beijing National Laboratory for Molecular Sciences, Institute of Chemistry, Chinese Academy of Sciences

Beijing Key Laboratory of Membrane Science & State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology

State Key Laboratory of Polymer Science and Technology, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences

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