Ionomeric Blends of Poly(ethyl acrylate-co-4-vinylpyridine) with Zinc-Neutralized Sulfonated Poly(ethylene terephthalate). 3. Effects of Functionalization Level

Abstract

This paper constitutes the third part in a series of studies 1 • 2 on the ionomeric blend system of poly(ethyl acrylate-co-4-vinylpyridine) and zinc-neutralized sulfonated poly(ethyle_ne tere~hthalate). The focus of this work is to examine the compatibility behavior of the system m relation to the functionalization level of the polymer constituents. Particular effort is made to address the competition between the specific interactions that could lead to compatibilization and the crystallization of the semicrystalline component that could lead to phase separation. Results show that compatibi~iza~io~ but not miscibilization was observed with functionalization levels as high as 10 mol %. FTIR studies md1cate that the extent of the specific intermolecular interactions between the functionalized polymers increases with the functionalization level. In accordance, the degree of mixing as probed by both differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA) also increases as the extent of the specific interactions increases. Crystallization of the PET-SOaZn component was shown to induce some phase separation; however, the system remained compatibilized by virtue of the presence of the specific interactions. As a result of the enhanced mixing with an increase in t?-e sulfonation le~el, the crystallization behavior of the PET-S0 3 Zn phase experienced increased perturbation. The mechamcal properties of the functionalized blends were shown to exhibit dramatic improvement over that o~ ~e unmodified blend, probably as a consequence of interfacial adhesion among the different phases within the blend matrix.

The Effect of Zinc on Human Taste Perception

“…Given zinc's importance for healthy growth and development, zinc salts are added to a number of foods as nutritional supplements. In addition, zinc salts are added to foods and oral care products for antimicrobial and antihalitosis effects (Loesche and Kazor 2000), for functionality within a matrix (Ng and MacKnight 1996), and for binding in dental cements to support tooth structures (Pawlig and Trettin 2000).…”

Interactions in blends containing chitosan with functionalized polymers

“…The development of new useful blends however is severely limited by the incompatibility of many polymer pairs of interest due to entropic reasons 1–3. Specific interactions, as well as the dilution of repulsive interactions by less favorable ones, can produce negative heats of mixing 4–7. By this way, the chemical structure of the polymeric components plays an important role in enhancing interactions that can promote miscibility.…”

Formation of core (polystyrene)–shell (polybenzimidazole) nanoparticles using sulfonated polystyrene as template

“…Unfortunately, very often polymer pairs of interest do not mix each other due to the relatively small contribution of the entropy of mixing and the unfavorable (positive) enthalpy of mixing of most high molecular weight polymers [3,4]. The lack of specific interactions between the polymers is held responsible for not satisfying the thermodynamical constraint for the miscibility.…”

“…have studied extensively. There are few more ionomers such as sulfonated polyester [4,21], sulfonated polysulfone [12,13], sulfonated polyphenylsulfone [13], sulfonated poly (arylene ether ketone) [22,23] have also been used to develop the miscible blends with variety of polymers. In all the above examples, the driving forces for the formation of miscible blend are the specific interactions between the ionic groups of ionomers and functional groups of other polymers.…”