2007
DOI: 10.1126/science.1140132
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Molecular Basis of the Shish-Kebab Morphology in Polymer Crystallization

Abstract: In the rich and long-standing literature on the flow-induced formation of oriented precursors to polymer crystallization, it is often asserted that the longest, most extended chains are the dominant molecular species in the “shish” of the “shish-kebab” formation. We performed a critical examination of this widely held view, using deuterium labeling to distinguish different chain lengths within an overall distribution. Small-angle neutron-scattering patterns of the differently labeled materials showed that long… Show more

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Cited by 388 publications
(378 citation statements)
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References 26 publications
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“…The application of flow (shear or elongation) can change drastically the crystallization kinetics and the morphology of semicrystalline polymers (Kumaraswamy et al, 2004;Somani et al, 2005;Kimata et al, 2007;Balzano et al, 2008). Fibrillar precursors, composed of bundles of stretched molecules, are formed when some critical flow conditions are exceeded.…”
Section: Shear-induced Crystallization Using a Slit Rheometermentioning
confidence: 99%
“…The application of flow (shear or elongation) can change drastically the crystallization kinetics and the morphology of semicrystalline polymers (Kumaraswamy et al, 2004;Somani et al, 2005;Kimata et al, 2007;Balzano et al, 2008). Fibrillar precursors, composed of bundles of stretched molecules, are formed when some critical flow conditions are exceeded.…”
Section: Shear-induced Crystallization Using a Slit Rheometermentioning
confidence: 99%
“…Since it is widely recognized that it is the high molecular weight tail of the material to be crucial for flow-induced crystallization [41][42][43][44][45][46][47], only the longest mode (related to the HMW tail) is taken as representative in calculating the molecular stretch as follows: …”
Section: Rheologymentioning
confidence: 99%
“…The route to crystallization during flow is generally accepted to be via the formation of 'shishkebab' morphology [6][7][8][9]. Proposed mechanisms and kinetics for the formation of shish-kebab morphology usually relate to data from shear flow conditions using custom made shearing devices [10][11][12][13][14][15][16]. However, during extrusion, the polymer melt exits the die head and begins to cool rapidly, and at the same time it is uniaxially elongated under constant force, between the die head and take-up device.…”
Section: Introductionmentioning
confidence: 99%