The influence of short chain branch on formation of shish‐kebab crystals in bimodal polyethylene under shear at high temperatures
ABSTRACT Formation of shish‐kebab crystals due to the coil–stretch transition under shear in the molten state using a bimodal polyethylene system with high molecular weight (HMW) fraction having different branch content was investigated. In specific, in situ small‐angle X‐ray scattering (SAXS) and w...
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| Veröffentlicht in: | Journal of polymer science. Part B, Polymer physics Polymer physics, 2018-05, Vol.56 (10), p.786-794 |
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| container_title | Journal of polymer science. Part B, Polymer physics |
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| creator | Wang, Zongbao Mao, Yimin Jarumaneeroj, Chatchai Thitisak, Boonyakeat Tiyapiboonchaiya, Piyawan Rungswang, Wonchalerm Hsiao, Benjamin S. |
| description | ABSTRACT
Formation of shish‐kebab crystals due to the coil–stretch transition under shear in the molten state using a bimodal polyethylene system with high molecular weight (HMW) fraction having different branch content was investigated. In specific, in situ small‐angle X‐ray scattering (SAXS) and wide‐angle X‐ray diffraction (WAXD) techniques were used to study the structure evolution of shish‐kebab crystals at high temperatures under simple shear. The SAXS results revealed that with the increase of branch content, shish‐kebab crystals became more stable at high temperatures (e.g., 139 °C). However, the shish length of the bimodal PE containing 0.11% branch was shorter than that with no branch. The WAXD results showed that the degree of crystallization for bimodal PE with HMW fraction having 0.11% branch increased with time but reached a plateau value of 1%, while that with no branch increased continuously till 11%. Furthermore, the crystal orientation of bimodal PE with HMW fraction having 0.11% branch was above 0.9 and maintained at a constant value, while that with no branch decreased from 0.9 to 0.1 upon relaxation. This study indicates that even though the crystallizability of the HMW fraction with branch content decreased, they could effectively stabilize the shear‐induced crystalline structure with shorter shish‐kebab crystals. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 786–794
The structure evolution of shish‐kebab crystals due to the coil–stretch transition under shear at high temperatures using a bimodal polyethylene system with HMW fraction having different branch content was investigated by in situ SAXS and WAXD techniques. The results reveal that with the increase of branch content, the relaxation time of the high molecular weight fraction increases, allowing the shish crystal structure to be formed more readily under shear at high temperature. |
| doi_str_mv | 10.1002/polb.24592 |
| format | Article |
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Formation of shish‐kebab crystals due to the coil–stretch transition under shear in the molten state using a bimodal polyethylene system with high molecular weight (HMW) fraction having different branch content was investigated. In specific, in situ small‐angle X‐ray scattering (SAXS) and wide‐angle X‐ray diffraction (WAXD) techniques were used to study the structure evolution of shish‐kebab crystals at high temperatures under simple shear. The SAXS results revealed that with the increase of branch content, shish‐kebab crystals became more stable at high temperatures (e.g., 139 °C). However, the shish length of the bimodal PE containing 0.11% branch was shorter than that with no branch. The WAXD results showed that the degree of crystallization for bimodal PE with HMW fraction having 0.11% branch increased with time but reached a plateau value of 1%, while that with no branch increased continuously till 11%. Furthermore, the crystal orientation of bimodal PE with HMW fraction having 0.11% branch was above 0.9 and maintained at a constant value, while that with no branch decreased from 0.9 to 0.1 upon relaxation. This study indicates that even though the crystallizability of the HMW fraction with branch content decreased, they could effectively stabilize the shear‐induced crystalline structure with shorter shish‐kebab crystals. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 786–794
The structure evolution of shish‐kebab crystals due to the coil–stretch transition under shear at high temperatures using a bimodal polyethylene system with HMW fraction having different branch content was investigated by in situ SAXS and WAXD techniques. The results reveal that with the increase of branch content, the relaxation time of the high molecular weight fraction increases, allowing the shish crystal structure to be formed more readily under shear at high temperature.</description><identifier>ISSN: 0887-6266</identifier><identifier>EISSN: 1099-0488</identifier><identifier>DOI: 10.1002/polb.24592</identifier><language>eng</language><publisher>Hoboken: Wiley Subscription Services, Inc</publisher><subject>bimodal polyethylene ; Chain branching ; Crystal structure ; Crystallization ; Polyethylene ; Polyethylenes ; Shear ; shish‐kebab ; short chain branch ; Small angle X ray scattering</subject><ispartof>Journal of polymer science. Part B, Polymer physics, 2018-05, Vol.56 (10), p.786-794</ispartof><rights>2018 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3282-cac6cfad3fcaba75d988b5d6a318c8c5ba8d4920aeddd45ca4b660f70b9ed3633</citedby><cites>FETCH-LOGICAL-c3282-cac6cfad3fcaba75d988b5d6a318c8c5ba8d4920aeddd45ca4b660f70b9ed3633</cites><orcidid>0000-0002-7399-4638 ; 0000000273994638</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fpolb.24592$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fpolb.24592$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.osti.gov/biblio/1434745$$D View this record in Osti.gov$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Zongbao</creatorcontrib><creatorcontrib>Mao, Yimin</creatorcontrib><creatorcontrib>Jarumaneeroj, Chatchai</creatorcontrib><creatorcontrib>Thitisak, Boonyakeat</creatorcontrib><creatorcontrib>Tiyapiboonchaiya, Piyawan</creatorcontrib><creatorcontrib>Rungswang, Wonchalerm</creatorcontrib><creatorcontrib>Hsiao, Benjamin S.</creatorcontrib><creatorcontrib>Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)</creatorcontrib><title>The influence of short chain branch on formation of shish‐kebab crystals in bimodal polyethylene under shear at high temperatures</title><title>Journal of polymer science. Part B, Polymer physics</title><description>ABSTRACT
Formation of shish‐kebab crystals due to the coil–stretch transition under shear in the molten state using a bimodal polyethylene system with high molecular weight (HMW) fraction having different branch content was investigated. In specific, in situ small‐angle X‐ray scattering (SAXS) and wide‐angle X‐ray diffraction (WAXD) techniques were used to study the structure evolution of shish‐kebab crystals at high temperatures under simple shear. The SAXS results revealed that with the increase of branch content, shish‐kebab crystals became more stable at high temperatures (e.g., 139 °C). However, the shish length of the bimodal PE containing 0.11% branch was shorter than that with no branch. The WAXD results showed that the degree of crystallization for bimodal PE with HMW fraction having 0.11% branch increased with time but reached a plateau value of 1%, while that with no branch increased continuously till 11%. Furthermore, the crystal orientation of bimodal PE with HMW fraction having 0.11% branch was above 0.9 and maintained at a constant value, while that with no branch decreased from 0.9 to 0.1 upon relaxation. This study indicates that even though the crystallizability of the HMW fraction with branch content decreased, they could effectively stabilize the shear‐induced crystalline structure with shorter shish‐kebab crystals. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 786–794
The structure evolution of shish‐kebab crystals due to the coil–stretch transition under shear at high temperatures using a bimodal polyethylene system with HMW fraction having different branch content was investigated by in situ SAXS and WAXD techniques. The results reveal that with the increase of branch content, the relaxation time of the high molecular weight fraction increases, allowing the shish crystal structure to be formed more readily under shear at high temperature.</description><subject>bimodal polyethylene</subject><subject>Chain branching</subject><subject>Crystal structure</subject><subject>Crystallization</subject><subject>Polyethylene</subject><subject>Polyethylenes</subject><subject>Shear</subject><subject>shish‐kebab</subject><subject>short chain branch</subject><subject>Small angle X ray scattering</subject><issn>0887-6266</issn><issn>1099-0488</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kc-KFDEQhxtRcFy9-ARBb0Kv6XQ6kz7q4p-FgfWwnkMlqTZZe5IxSbP0TfAFfEafxMy2Z09VUN9X_ODXNC87etlRyt6e4qwvGR9G9qjZdXQcW8qlfNzsqJT7VjAhnjbPcr6jtN6Gcdf8unVIfJjmBYNBEieSXUyFGAc-EJ0gGEdiIFNMRyi-bg-Iz-7Pz9_fUYMmJq25wJzJWfDHaGEmNceKxa0zBiRLsJiqhJAIFOL8N0cKHk-YoCwJ8_PmyVR9fPFvXjRfP364vfrcHm4-XV-9O7SmZ5K1BowwE9h-MqBhP9hRSj1YAX0njTSDBmn5yCigtZYPBrgWgk57qke0vej7i-bV9jfm4lU2vqBxJoaApqiO93zPhwq93qBTij8WzEXdxSWFmksxyqhgko-iUm82yqSYc8JJnZI_QlpVR9W5CXVuQj00UeFug-_9jOt_SPXl5vB-c_4CLAuPxQ</recordid><startdate>20180515</startdate><enddate>20180515</enddate><creator>Wang, Zongbao</creator><creator>Mao, Yimin</creator><creator>Jarumaneeroj, Chatchai</creator><creator>Thitisak, Boonyakeat</creator><creator>Tiyapiboonchaiya, Piyawan</creator><creator>Rungswang, Wonchalerm</creator><creator>Hsiao, Benjamin S.</creator><general>Wiley Subscription Services, Inc</general><general>Wiley</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7U5</scope><scope>8FD</scope><scope>JG9</scope><scope>L7M</scope><scope>OTOTI</scope><orcidid>https://orcid.org/0000-0002-7399-4638</orcidid><orcidid>https://orcid.org/0000000273994638</orcidid></search><sort><creationdate>20180515</creationdate><title>The influence of short chain branch on formation of shish‐kebab crystals in bimodal polyethylene under shear at high temperatures</title><author>Wang, Zongbao ; Mao, Yimin ; Jarumaneeroj, Chatchai ; Thitisak, Boonyakeat ; Tiyapiboonchaiya, Piyawan ; Rungswang, Wonchalerm ; Hsiao, Benjamin S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3282-cac6cfad3fcaba75d988b5d6a318c8c5ba8d4920aeddd45ca4b660f70b9ed3633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>bimodal polyethylene</topic><topic>Chain branching</topic><topic>Crystal structure</topic><topic>Crystallization</topic><topic>Polyethylene</topic><topic>Polyethylenes</topic><topic>Shear</topic><topic>shish‐kebab</topic><topic>short chain branch</topic><topic>Small angle X ray scattering</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Zongbao</creatorcontrib><creatorcontrib>Mao, Yimin</creatorcontrib><creatorcontrib>Jarumaneeroj, Chatchai</creatorcontrib><creatorcontrib>Thitisak, Boonyakeat</creatorcontrib><creatorcontrib>Tiyapiboonchaiya, Piyawan</creatorcontrib><creatorcontrib>Rungswang, Wonchalerm</creatorcontrib><creatorcontrib>Hsiao, Benjamin S.</creatorcontrib><creatorcontrib>Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>OSTI.GOV</collection><jtitle>Journal of polymer science. Part B, Polymer physics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Zongbao</au><au>Mao, Yimin</au><au>Jarumaneeroj, Chatchai</au><au>Thitisak, Boonyakeat</au><au>Tiyapiboonchaiya, Piyawan</au><au>Rungswang, Wonchalerm</au><au>Hsiao, Benjamin S.</au><aucorp>Argonne National Lab. (ANL), Argonne, IL (United States). Advanced Photon Source (APS)</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The influence of short chain branch on formation of shish‐kebab crystals in bimodal polyethylene under shear at high temperatures</atitle><jtitle>Journal of polymer science. Part B, Polymer physics</jtitle><date>2018-05-15</date><risdate>2018</risdate><volume>56</volume><issue>10</issue><spage>786</spage><epage>794</epage><pages>786-794</pages><issn>0887-6266</issn><eissn>1099-0488</eissn><abstract>ABSTRACT
Formation of shish‐kebab crystals due to the coil–stretch transition under shear in the molten state using a bimodal polyethylene system with high molecular weight (HMW) fraction having different branch content was investigated. In specific, in situ small‐angle X‐ray scattering (SAXS) and wide‐angle X‐ray diffraction (WAXD) techniques were used to study the structure evolution of shish‐kebab crystals at high temperatures under simple shear. The SAXS results revealed that with the increase of branch content, shish‐kebab crystals became more stable at high temperatures (e.g., 139 °C). However, the shish length of the bimodal PE containing 0.11% branch was shorter than that with no branch. The WAXD results showed that the degree of crystallization for bimodal PE with HMW fraction having 0.11% branch increased with time but reached a plateau value of 1%, while that with no branch increased continuously till 11%. Furthermore, the crystal orientation of bimodal PE with HMW fraction having 0.11% branch was above 0.9 and maintained at a constant value, while that with no branch decreased from 0.9 to 0.1 upon relaxation. This study indicates that even though the crystallizability of the HMW fraction with branch content decreased, they could effectively stabilize the shear‐induced crystalline structure with shorter shish‐kebab crystals. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 786–794
The structure evolution of shish‐kebab crystals due to the coil–stretch transition under shear at high temperatures using a bimodal polyethylene system with HMW fraction having different branch content was investigated by in situ SAXS and WAXD techniques. The results reveal that with the increase of branch content, the relaxation time of the high molecular weight fraction increases, allowing the shish crystal structure to be formed more readily under shear at high temperature.</abstract><cop>Hoboken</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/polb.24592</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-7399-4638</orcidid><orcidid>https://orcid.org/0000000273994638</orcidid></addata></record> |
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| ispartof | Journal of polymer science. Part B, Polymer physics, 2018-05, Vol.56 (10), p.786-794 |
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| subjects | bimodal polyethylene Chain branching Crystal structure Crystallization Polyethylene Polyethylenes Shear shish‐kebab short chain branch Small angle X ray scattering |
| title | The influence of short chain branch on formation of shish‐kebab crystals in bimodal polyethylene under shear at high temperatures |
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