Thermal and mechanical properties of mandelic acid-copolymerized poly(butylene succinate) and poly(ethylene adipate)

Phenyl side chains were introduced to poly(butylene succinate) and poly(ethylene adipate) by the polymerization of the respective monomers in the presence of mandelic acid. The increasing content of the phenyl side chains decreased the melting temperature and the crystallinity but increased the glass-transition temperature of the aliphatic polyesters. The phenyl side branches reduced the crystallinity of poly(butylene succinate) more significantly than the ethyl or n-octyl side branches did. The tensile strength, elongation, and tear strength of poly(ethylene adipate) decreased with an increase in the content of mandelic acid units. However, the increasing content of mandelic acid units enhanced the elongation and tear strength of poly(butylene succinate) considerably without a notable deterioration of tensile strength. The biodegradability of the copolyesters was increased as a result of the introduction of more mandelic acid units due to the decrease in the crystallinity. (C) 2000 John Wiley & Sons, Inc.