RHEOLOGICAL AND THERMAL-PROPERTIES OF POLY(VINYL ALCOHOL) ETHYLENE-GLYCOL WATER GELS

被引：8
|
作者：
NISHINARI, K
WATASE, M
机构：
[1] NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN
[2] SHIZUOKA UNIV,FAC LIBERAL ARTS,OYA,SHIZUOKA 422,JAPAN
来源：
POLYMER JOURNAL | 1993年 / 25卷 / 05期
关键词：
POLY(VINYL ALCOHOL); GEL; DIFFERENTIAL SCANNING CALORIMETRY; RHEOLOGY; ETHYLENE GLYCOL;
D O I：
10.1295/polymj.25.463
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Effects of ethylene glycol (EG) on rheological and thermal properties of poly(vinyl alcohol) (PVA) gels were studied by longitudinal vibration measurements and differential scanning calorimetry. Elastic modulus of PVA gels as a function of EG content showed a maximum around 0.35 mol fraction (mf) EG, while the melting temperature and the heat absorbed on forming one mol of junction zones increased monotonously with increasing EG content. It was suggested that junction zones of PVA gels become more heat resistant by the addition of EG, however, the number of junction zones becomes maximum around 0.35 mf EG. The results were compared with those for PVA-dimethyl sulfoxide-water gels reported previously.
引用
收藏
页码：463 / 472
页数：10
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