Quantification of the Effect of Shish-Kebab Structure on the Mechanical Properties of Polypropylene Samples by Controlling Shear Layer Thickness

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• 作者：Dashan Mi ; Chao Xia ; Ming Jin ; Feifei Wang ; Kaizhi Shen ; Jie Zhang
• 刊名：Macromolecules
• 出版年：2016
• 出版时间：June 28, 2016
• 年：2016
• 卷：49
• 期：12
• 页码：4571-4578
• 全文大小：656K
• 年卷期：0
• ISSN：1520-5835

文摘

Oriented “shish-kebab” structure can enable remarkable mechanical enhancement in polymers. Therefore, the formation mechanism and practical application of this structure have been extensively studied. However, the effect of shish-kebab content on mechanical properties is still uncertain. Knowledge of this effect is crucial in the academic and industrial fields but remains elusive because shish-kebab content is difficult to control. In this work, a self-developed multiflow vibrate-injection molding was used to produce samples with different shear layer thicknesses. The content of shish-kebab was represented by R, i.e., the thickness ratio of shear layer (composed by shish-kebab) to the whole sample. Results showed that with increased R impact/tensile strength exponentially increased, whereas elongation at break exponentially decreased. Based on the results, a modified model was proposed to interpret the strengthening and toughening mechanism. This study established a new method of predicting and controlling the mechanical properties of samples with shish-kebab and spherulite structures.