Effect of Pressure on the Miscibility of Polyethylene/Poly(ethylene-alt-propylene) Blends

Effect of density, and hence pressure, on the miscibility of a 50:50 mol/mol PE/PEP blend was studied using a coarse‐grained MC simulation approach on a high‐coordination lattice, with the conformations of the coarse‐grained chains constrained by the RIS model. Interchain pair correlation functions are used to assess the miscibility of the mixtures. Miscibility increases with increasing temperature over the range −50–150 °C. It is rather insensitive to pressure at high temperatures, but at −50 °C, the blend miscibility increases with decreasing pressure. The findings are consistent with the fact that the blend is an UCST blend and that the simulation temperatures used, except −50 °C, were considerably higher than the UCST of the blend. The pressure dependence of the blend miscibility observed near −50 °C is also in agreement with the experimental observation that the blend exhibits a negative volume change of mixing. The present work demonstrates that the coarse‐grained MC approach, when it is used with periodic boundary cells of different sizes filled with the same number of chains, is capable of capturing the pressure dependence of UCST blends. In addition, such a simulation also provides us with insights about the molecular origin of the observed pressure dependence of miscibility. In the present case, the segregation of PE and PEP chains at low temperatures and high pressure simply originates from the fact that fully extended segments of PE chains tend to cluster so that their intermolecular interactions can be maximized. As the temperature increases, there is a decrease in the probability of a trans state at a CC bond in PE, and therefore the attraction between the PE chains is reduced at higher temperatures, promoting miscibility and the UCST behavior. Density (pressure) dependence of the 2nd shell pair correlation function values for a 50/50 PE/PEP blend at −50 °C.