4.8 Article

Tuning the properties of hydrogen-bonded block copolymer worm gels prepared via polymerization-induced self-assembly

期刊

CHEMICAL SCIENCE
卷 12, 期 36, 页码 12082-12091

出版社

ROYAL SOC CHEMISTRY
DOI: 10.1039/d1sc03156b

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资金

  1. EPSRC [EP/R003009/1]
  2. Leverhulme Trust [RPG-2016-330]
  3. EPSRC [EP/R003009/1] Funding Source: UKRI

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Polymerization-induced self-assembly (PISA) is used to design hydrogen-bonded poly(stearyl methacrylate)-poly(benzyl methacrylate) [PSMA-PBzMA] worm gels, with the ability to tune the storage modulus (G') by adjusting the proportion of end-groups on the PSMA chains. Two complementary routes are employed for achieving this tunability. SAXS and rheology studies offer detailed insights into the inter-worm interactions and physical behavior of these hydrogen-bonded worm gels.
Polymerization-induced self-assembly (PISA) is exploited to design hydrogen-bonded poly(stearyl methacrylate)-poly(benzyl methacrylate) [PSMA-PBzMA] worm gels in n-dodecane. Using a carboxylic acid-based RAFT agent facilitates hydrogen bonding between neighboring worms to produce much stronger physical gels than those prepared using the analogous methyl ester-based RAFT agent. Moreover, tuning the proportion of these two types of end-groups on the PSMA chains enables the storage modulus (G ') of a 20% w/w worm gel to be tuned from similar to 4.5 kPa up to similar to 114 kPa. This is achieved via two complementary routes: (i) an in situ approach using binary mixtures of acid- and ester-capped PSMA stabilizer chains during PISA or (ii) a post-polymerization processing strategy using a thermally-induced worm-to-sphere transition to mix acid- and ester-functionalized spheres at 110 degrees C that fuse to form worms on cooling to 20 degrees C. SAXS and rheology studies of these hydrogen-bonded worm gels provide detailed insights into their inter-worm interactions and physical behavior, respectively. In the case of the carboxylic acid-functionalized worms, SAXS provides direct evidence for additional inter-worm interactions, while rheological studies confirm both a significant reduction in critical gelation concentration (from approximately 10% w/w to 2-3% w/w) and a substantial increase in critical gelation temperature (from 41 degrees C to 92 degrees C). It is remarkable that a rather subtle change in the chemical structure results in such improvements in gel strength, gelation efficiency and gel cohesion.

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