2004
DOI: 10.1002/polb.10714
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Phase ripening in particulate binary polymer blends

Abstract: Particulate polymer-in-polymer mezodispersions show a pronounced increase in the size of the dispersed particles during melt-phase annealing. Three ripening mechanisms have been proposed: Brownian coalescence, Ostwald ripening, and hydrodynamic coarsening. The modified Cahn-Hilliard equation predicts growth by Ostwald ripening and diffusion-induced coalescence. Simulations of this mechanism show a self-similar particle size distribution, but the distribution broadens with the increasing volume fraction of the … Show more

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Cited by 11 publications
(5 citation statements)
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“…4) that has been documented as aggregation in previous studies 13,32 . So far, many phenomenon namely, Brownian coalescence wherein collision occurs between particulates due to Brownian motion, Ostwald ripening where the particulates turns in to large ones through molecular diffusion across the intervening continuous phase, hydrodynamic coarsening via particulates interfacial velocity, coalescence-induced coalescence and diffusion-induced coalescence have been proposed for particulate coarsening effect 33 . Herein, we observed the protein-induced coalescence of NPs, where the NPs possibly dissolves during strong surface pressure produced by corona while approaching to larger coronated-NPs, diffuses across the neck like protein-bridge and coalesces with the other NPs.…”
Section: Resultsmentioning
confidence: 99%
“…4) that has been documented as aggregation in previous studies 13,32 . So far, many phenomenon namely, Brownian coalescence wherein collision occurs between particulates due to Brownian motion, Ostwald ripening where the particulates turns in to large ones through molecular diffusion across the intervening continuous phase, hydrodynamic coarsening via particulates interfacial velocity, coalescence-induced coalescence and diffusion-induced coalescence have been proposed for particulate coarsening effect 33 . Herein, we observed the protein-induced coalescence of NPs, where the NPs possibly dissolves during strong surface pressure produced by corona while approaching to larger coronated-NPs, diffuses across the neck like protein-bridge and coalesces with the other NPs.…”
Section: Resultsmentioning
confidence: 99%
“…The AL-rich domains have a diameter around ∼5 μm. Normally, when phase separation occurs in a composite system and the sea-island structure is formed, a coarsening of the island phase would happen due to Brownian motion or Ostwald ripening . To our surprise, regardless the increase of the storage temperature from 30 to 50 °C and storage time from 0 to 15 days, the diameters of AL-rich domains are very stable without a noticeable increment.…”
Section: Resultsmentioning
confidence: 79%
“…During the cooling process, those blends rich in DTE versus DTO become vitrified earlier decreasing time for Ostwald ripening, the process by which smaller droplets dissolve and larger droplets expand, and coalescence of the solvent rich phases. 61,[69][70][71][72] This results in an increased number of total micropores with decreased individual sizes of the pores when compared to the DTO rich blends, which have increased opportunity to undergo the aforementioned phenomena prior to vitrification.…”
Section: Discussionmentioning
confidence: 99%