Abstract
Chain entanglements and the entanglement degree determine many processes and behaviors of polymers. In this work, poly(l-lactide) acid (PLLA) samples with markedly decreased entanglements were obtained via a freeze extraction method and the kinetics of entanglement recovery process of freeze-extracted samples was monitored by dynamic rheology approach. The crystallization kinetics of freeze-extracted PLLA samples was further studied by polarized optical microscope, which revealed that the entanglement degree greatly influences the crystallization of PLLA and lower degree of entanglement or disentanglement was conducive to the melt-crystallization of PLLA. The spherulites grew faster in partially disentangled melt than in well entangled melt.
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Acknowledgments
This work was supported by the National Natural Science Foundation of China (NNSFC Grants 51303113, 21374065, and 51422305), the Innovation Team Program of Science & Technology Department of Sichuan Province (Grant 2014TD0002), Sichuan Provincial Science Fund for Distinguished Young Scholars (2015JQO003), and State Key Laboratory of Polymer Materials Engineering (Grant No. sklpme2014-2-02).
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Liu, XT., Bao, RY., Li, YM. et al. Effect of chain entanglement on the melt-crystallization behavior of poly(l-lactide) acid. J Polym Res 23, 164 (2016). https://doi.org/10.1007/s10965-016-1060-z
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DOI: https://doi.org/10.1007/s10965-016-1060-z