Journal
POLYMER
Volume 53, Issue 2, Pages 519-528Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.polymer.2011.11.063
Keywords
Polylacticle; Strain-induced crystallization; Mesophase
Categories
Funding
- French Ministry of Education & Scientific Research
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This work deals with the in situ and ex situ WAXS study of the strain-induced structural changes in relation to the mechanical behavior of a semi-crystalline polylactide containing 4% of D-stereomer units. The crystals isothermally generated at 120 degrees C were in the alpha form. The draw temperature was in the range 65 degrees C < T-d < 90 degrees C, i.e. just above T-g. In this T-d range isothermal crystallization was so slow that only strain-induced crystals could be generated during the time scale of the experiments. This allowed studying samples with various initial levels of crystallinity, X-cr. For X-cr = 5%, the early occurrence of strain-hardening contrasted with the case of the amorphous material. This was due to the physical crosslinking of the macromolecular network by the crystallites that prevented chain relaxation since the onset of drawing. Strain-induced alpha' crystals developed in parallel with the mesophase, the respective amount of the two phases being dependent on T-d. For Xcr = 24%, the drawing behavior was that of a crosslinked and filled elastomer. Again, both strain-induced alpha' crystals and mesophase occurred in various proportions in relation to T-d. For X-cr = 40%, it was shown that the initial alpha crystals underwent partial destruction and subsequent reorganization into mesophase and/or alpha' crystals. Whatever T-d and X-cr, the total amount of ordered phases, i.e. crystal + mesophase, did not exceed the value of 40% that was the maximum accessible crystal content for the present material. A mechanism of plastic deformation involving twinning is proposed from the WAXS analysis of the crystalline texturing in the case X-cr = 40%. AFM observations as a function of strain corroborate the proposed deformation scheme. (C) 2011 Elsevier Ltd. All rights reserved.
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