Microstructure and mechanical properties of biodegradable poly (D/L) lactic acid/polycaprolactone blends processed from the solvent-evaporation technique

In this study, polymer blends comprising poly(D/L) lactic acid (PDLLA) and 0-30 wt% polycaprolactone (PCL) was prepared by a solvent-evaporation technique. The effect of PCL content on the dynamic-mechanical properties and tensile and flexural characteristics of the blends was evaluated. The creep and stress relaxation behaviors were also determined and using various known models such as power law, Burgers model and Weibull distribution equation. The results showed that by increasing the PCL content from 10 to 30 wt%, the yield stress and flexural strength decreased from 47 MPa to 26 MPa and 72 MPa to 29 MPa respectively. In addition to tensile and flexural strength, the elastic modulus of neat PDLLA declined with increasing the PCL content, whereas the elongation or the strain percentage at the break point increased considerably. Biphasic regions were observed in the microstructures of the blends, indicating the immiscibility of PCL in PDLLA matrix. However, the PCL spherulites with an average particle diameter of 100 nm to 5 mu m were homogeneously dispersed in PDLLA phase even at high PCL concentrations. Moreover, the microstructures of the fractured surfaces of the polymers confirmed that PDLLA with a brittle fracture behavior tends toward a soft fracture behavior when it is blended with PCL The dynamic-mechanical tests indicated that the damping energy and dissipative ability of PDLLA improve by adding PCL. Moreover, T-g of neat PDLLA by adding of 10, 20 and 30 wt% decreases from 673 to 66.2, 65.1 and 63.5 degrees C respectively. Increasing in the recovered viscoelastic strain due to the addition of PCL was also experienced which can be attributed to the presence of large volumetric backbone of PCL chains as well as easy movement of them in the matrix. The results of modeling studies showed a good correlation between the experimentally obtained data. (C) 2016 Elsevier B.V. All rights reserved.