Studies of dilute polymer solutions in shear flow suggest that the mean fractional extension
of molecules increases gradually with the Weissenberg number (Wi = shear rate × longest relaxation
time) and approaches an asymptotic value of 0.4−0.5, while in elongational flow it approaches full contour
length above a certain critical strain rate. In an entangled polymer melt, this behavior is more complex
due to inter- and intramolecular interactions. In situ rheo-SAXS (small-angle X-ray scattering) and -WAXD
(wide-angle X-ray diffraction) experiments were performed to investigate the effects of shear rate, shear
duration, and Wi on the extent of molecular orientation/extension and crystal orientation in an isotactic
polypropylene (iPP) melt. Two series of experiments were designed: (1) variation of shear rate (30, 45,
and 60 s-1) at a constant shear duration (5 s) and (2) variation of shear duration (1.3, 3, and 5 s) at a
constant rate (60 s-1). The degree of crystal orientation (Herman's orientation function, f) observed at
165 °C and fraction of oriented crystals (X
o) observed in a fully crystallized sample at room temperature
increased with both shear rate and shear duration. Interestingly, at a constant strain (rate × duration),
short-duration shear at a high rate was found to be more effective (i.e., higher f and X
o) than long-duration
shear at a low rate. The longest relaxation time for the iPP sample and Wi were estimated from the
dynamic moduli data. Both f and X
o were found to gradually increase with Wi and approached plateau
values at high values of Wi. Results indicated that, even under a very intense shear field (or high Wi
values), molecules do not extend to full contour length, and there is a limiting value for mean orientation/extension and subsequent crystal orientation in a polymer matrix. Characteristic dimensions of the shish-kebab entity formed in a sheared iPP melt at 165 °C were determined from the rheo-SAXS data. It was
found that the average shish length was 700−750 nm and the average spacing between adjacent kebabs
was 60−70 nm.
Strong dependence of the crystal orientation, morphology, and melting temperature (Tm) on the substrate is observed in the semicrystalline polyethylene thin films. The Tm decreases with the film thickness decrease when the film is thinner than a certain critical thickness, and the magnitude of the depression increases with increasing surface interaction. We attribute the large Tm depression to the decrease in the overall free energy on melting, which is caused by the substrate attraction force to the chains that competes against the interchain force which drives the chains to crystallization.
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