Effect of glucose crosslinking on thermomechanical properties and shape memory effect of PET‐PEG copolymers
| العنوان: | Effect of glucose crosslinking on thermomechanical properties and shape memory effect of PET‐PEG copolymers |
|---|---|
| المؤلفون: | Yong Shik Shim, Yong-Chan Chung, Byoung Chul Chun |
| المصدر: | Journal of Applied Polymer Science. 109:3533-3539 |
| بيانات النشر: | Wiley, 2008. |
| سنة النشر: | 2008 |
| مصطلحات موضوعية: | Ethylene, Materials science, Polymers and Plastics, technology, industry, and agriculture, macromolecular substances, General Chemistry, Shape-memory alloy, Surfaces, Coatings and Films, chemistry.chemical_compound, chemistry, Recovery rate, PEG ratio, Polymer chemistry, Materials Chemistry, Copolymer, Cyclic test, Ethylene glycol |
| الوصف: | Poly(ethylene terephthalate) (PET) and poly (ethylene glycol) (PEG) copolymers crosslinked with glucose as a crosslinker are prepared to improve their mechanical and shape memory properties compared to the one without crosslinking. Composition of PEG and glucose is varied to search for the one with the best mechanical and shape memory properties. The highest shape recovery rate is found in the copolymer composed of 25 mol % PEG-200 and 2.0 mol % glucose. The result that crosslinking by glucose improves the shape recovery rate and supports the high shape recovery rate under the repetitive cyclic test conditions, compared to the one without crosslinking, will be discussed in the points of the structure and shape memory mechanism. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 |
| تدمد: | 1097-4628 0021-8995 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::4940d2a640b3b62ab6ee2cf394d4efec https://doi.org/10.1002/app.28489 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........4940d2a640b3b62ab6ee2cf394d4efec |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10974628 00218995 |
|---|