Thermodynamic and kinetic considerations on the morphological stability of "hamburger-like" composite polymer particles prepared by seeded dispersion polymerization

Micrometer-sized, monodisperse, "hamburger-like" polystyrene (PS)/poly(2-ethylhexyl methacrylate)/decane composite particles were obtained by seeded dispersion polymerization of 2-ethylhexyl methacrylate with PS seed particles in the presence of decane. The morphological stability of the hamburger-like particles was investigated based on thermodynamic and kinetic aspects. The hamburger-like morphology was maintained at 60 A degrees C (above glass transition temperature (T (g))) for at least 1 week in spite of less thermodynamic stability than hemispherical morphology. T (g) of the particles gradually increased throughout the polymerization due to monomer consumption. Geometric calculation result indicates that the degree of reduction of the interfacial free energy at the early stage of the morphological development is significantly low. From these results, it is concluded the morphological stability of the hamburger-like particles is considerably high because the development from hamburger-like to hemispherical morphologies is retarded by the gradual increase in viscosity inside the particles and the significantly lower interfacial free energy reduction.