On the basis of the duality of the shish-kebab superstructure, coil−stretch transition (CST) is well recognized as the molecular mechanism for shish-kebab formation in polymer melts, which, however, is challenged by recent results in flow-induced crystallization (FIC). In this work, we perform a real time investigation on FIC of polyethylene bimodal blends by combing a unique homemade extensional rheometer and synchrotron radiation smallangle X-ray scattering. The results show that the critical strain for shish formation decreases with increasing long chain concentration, which contradicts the role of CST but agrees well with stretched network model (SNM). Quantitative analyses indicate that the formation of shish is determined by the degree of network deformation rather than solely by strain or long chain concentration at a specific temperature. In addition, three types of shish with different stability are observed sequentially by increasing strain. On the basis of our results, strong support is given to the idea that shish formation is a kinetic process. When stretched to a critical deformation degree, the aligned segments couple with each other to form fibrillar-like type I shish, which further transform into type II shish embedded with sporadic lamellae and type III shish embedded with welldefined periodic lamellae sequentially by increasing flow intensity. Our results and the resulting conceptual model not only demonstrates that shish formation is derived from SNM but unveils its kinetic process from initial chain configuration to final stable nuclei.
■ INTRODUCTIONThe subject of flow-induced crystallization (FIC) in polymer melts is of vital importance not only in scientific research but also in industrial application. In most common scenarios flow is inevitably involved during polymer processing, which dictates subsequent morphologies and thus end-use properties of materials. 1,2 The most dramatic change in morphology associated with flow is the transition from isotropic spherulite to highly orientated shish-kebab structure with notably increased stiffness and strength. 3−7 Shish-kebab comprises of central threadlike core, namely, shish which is encircled by disklike crystals, namely kebabs. Although has been observed for several decades, the exact molecular mechanism for shish-kebab formation still remains unclear and under open debates.Two molecular mechanisms, the coil−stretch transition (CST) 8 and stretched network model (SNM) 9 are well recognized for shish-kebab formation. The CST was first proposed by de Gennes in investigating chain dynamic of polymer solution under flow. 10 Keller provided birefringent evidence for the existence of CST and attributed it to the subsequent shish-kebab formation in polymer solution. 11 Then the CST was further extended to polymer melt as the shishkebab morphology formed in melt is analogous to that in solution. 8,12 According to CST, the longest chains can be stretched to transform into shish and the rest shorter ones stay as coil state to crystallize as kebab. Soo...