4.7 Article

Preparation and performance study of POE-g-MAH/GMA toughened bio-based PA56 alloys

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JOURNAL OF ALLOYS AND COMPOUNDS
卷 960, 期 -, 页码 -

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ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2023.170813

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Bio-based PA56; POE-g-MAH; GMA; Toughness; Alloy; Performance

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POE-g-MAH/GMA toughened bio-based PA56 alloys were prepared by the physical co-blending modification method, and their microscopic morphology, mechanical properties, flow properties, forming shrinkage properties, and water absorption properties were investigated. The results showed that POE-g-MAH/GMA was uniformly dispersed in the form of regular spherical particles in the PA56 matrix, and significantly improved the toughness of PA56. The alloy material had high added value and was suitable for products with high toughness requirements.
Maleic anhydride (MAH) and glycidyl methacrylate (GMA) dual monomer grafted POE (POE-g-MAH/GMA) toughened bio-based PA56 alloys were prepared by the physical co-blending modification method in a twin-screw extruder.The microscopic morphology, mechanical properties, flow properties, forming shrinkage properties and water absorption properties of the alloys were investigated.The results show that POE-g-MAH/GMA in each alloy is uniformly dispersed in the PA56 matrix in the form of regular spherical particles with a phase domain size of about 100-150 nm; When the mass fraction of POE-g-MAH/GMA is 25%, the notched impact strength of the alloy reaches 31 and 29 times that of pure PA56 at 23 & DEG;C and - 30 & DEG;C, respectively, which indicates that POE-g-MAH/GMA has a very obvious improvement on toughness of PA56. With the increase of POE-g-MAH/GMA mass fraction, the water absorption of the alloy samples assumes a decreasing trend, but the tensile strength, bending strength and melt flow rate reduce slightly, and the forming shrinkage of the alloy slightly increases. Comprehensive analysis shows that the alloy material has high added value and is suitable for the preparation of products with high toughness requirements. Published by Elsevier B.V.

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