详细信息
Carbon black self-networking induced co-continuity of immiscible polymer blends ( SCI-EXPANDED收录 EI收录)
文献类型:期刊文献
英文题名:Carbon black self-networking induced co-continuity of immiscible polymer blends
作者:Wu, Guozhang[1];Li, Bingpeng[1];Jiang, Jiandi[1]
机构:[1]E China Univ Sci & Technol, Sch Mat Sci & Engn, Shanghai Key Lab Adv Polymer Mat, Shanghai 200237, Peoples R China
年份:2010
卷号:51
期号:9
起止页码:2077
外文期刊名:POLYMER
收录:;EI(收录号:20101512844105);WOS:【SCI-EXPANDED(收录号:WOS:000277054700026)】;
基金:This research was supported by grants from the National Natural Science Foundation of China (50873033, 20974033).
语种:英文
外文关键词:Co-continuity; Polymer blends; Carbon black
摘要:This work aims to clarify the mechanism of nanoparticle-induced co-continuity in immiscible polymer blends. An industrially relevant system, carbon black (CB)-filled acrylonitrile-butadiene-styrene (ABS)/polyamide 6 (PA6) blends, is investigated via scanning electron microscopy, selective extraction tests, dynamic mechanical analysis, and electrical conductivity measurements. The CB particles are found to be preferentially localized in the PA6 phase, and with an increase in CB loading (Phi(CB)), the critical volume fraction of PA6 (Phi(PA6)) that is essential for building the co-continuous structure decreases. The product of Phi(PA6) and Phi(CB), n, remains constant for the given system, suggesting that there exists an intrinsic cooperative effect between the CB and the CB-localized polymer phase. A further decrease in Phi(PA6) is achieved either by loading CB with a higher self-networking capability or by isothermal post-treatments for sufficient self-agglomeration of the CB clusters. It is demonstrated that, under the direction of CB self-networking, the CB-localized polymer domains tend to fuse together into co-continuous organization with little phase coarsening. Therefore, CB self-assembly not only plays a key role in extending phase co-continuity over a much larger composition range but also acts on stabilizing the co-continuous polymer domains during the melt processing. (C) 2010 Elsevier Ltd. All rights reserved.
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