• Polymer(Korea)
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• v.27 no.2
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• pp.106-112
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• 2003

Poly(trimethylene terephthalate)(PTT) fibers were treated by passing on the plate heater to study the annealing effect on the change of morphological structure and physical properties. In the X-ray diffraction curves of PTT annealed, a sharp peak at 2$\theta$=15.6$^{\circ}$ appeared and the peak intensity became stronger with the increase of annealing temperature and time. This peak was based on the (010) plane of PTT crystals. The crystallinity determined by density measurement was also increased by annealing. With the increases of temperature and time, the dynamic viscoelastic behaviors were shown to be a large reduction in T(tan $\delta$$_{max}$). The birefringence and $T_g$ were also reduced, but the melting temperature was the same. These results mean that the molecular chains in armorphous region are transfered into the crystalline legion, making the remained chains relaxed during annealing at tensionless state.

• Polymer(Korea)
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• v.27 no.5
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• pp.458-463
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• 2003

The effect of ozone surface treatment of montmorillonite (MMT) was investigated in thermal stabilities of polypropylene (PP) nanocomposites. Sodium montmorillonite (Na$\^$+/-MMT) was organically modified with dodecylammonium chloride. The surface properties of MMT, including the specific surface area (S$\_$BET/), equilibrium spreading pressure ($\pi$$\_$e/), and London dispersive component (${\gamma}$s$\^$L/), were studied by the BET method with $N_2$ adsorption. Also, the thermal stabilities of the nanocomposites were investigated in DSC and TGA. As experimental results, $\pi$$\_$e/ and ${\gamma}$s$\^$L/ of the ozonized dodecylammonium chloride (DA-MK ( $O_3$)) were increased in about 1.7 and 3.5 mJ/ $m^2$, resulting from the increasing of the micropores. From the DSC results, it was found that the melting temperature and crystallization temperature of PP/DA-MK and PP/DA-MK ( $O_3$) were higher that those of pure PP. These results were explained that dodecylammonium chloride of nano-scale led to a nucleation effect for PP crystallization. Also, it was found that E$\_$t/ of the PP/DA-MK ( $O_3$) nanocomposies was increased within about 64 kJ/mol. These results were probably explained by the improvement of dispersivity of DA-MK ( $O_3$) in a PP matrix.

• Polymer(Korea)
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• v.30 no.1
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• pp.85-89
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• 2006

The effect of vapor grown carbon fiber (VGCF) contents on electrical and rheological properties of VGCF filled polyphenylene sulfide (PPS) composites prepared through melt mixing using a twin screw exruder was studied. This method was proved to be quite effective to produce good dispersion of VGCF in the matrix even for highly filled PPS. From the dependence of the electrical conductivity on VGCF content, the percolation phenomena began to occur above $10\;wt\%$. While there is only a marginal increase of viscosity for 1 and $5\;wt\%$ VGCF filled PPS, the composites containing $10\;wt\%$. While VGCF showed abrupt increase in viscosity as well as flattening of frequency vs modulus curve, indicating a transition from a liquid-like to a solid-like behavior due to the creation of VGCF network. This result agrees well to the fact that the network formation in the composite can be composite by rheological property dependence on filler content as well as by electrical conductivity measurement.

• Polymer(Korea)
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• v.38 no.5
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• pp.566-572
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• 2014

Maleic anhydride (MAH) grafted polypropylenes (PP) (MAH-g-PP) were prepared by changing MAH content and styrene monomer (SM)/MAH mole ratio with different type PP, using a twin screw extruder. The types of PP were isotatic PP (iPP), block PP (bPP), and random PP (rPP) and dicumyl peroxide (DCP) was used as an initiator. The graft degree of MAH was confirmed by the existence of carbonyl group (C=O) stretching peak at $3100cm^{-1}$ of FTIR spectrum. Thermal properties of MAH-g-PP and PP/MAH-g-PP/pulp composites were investigated by DSC and TGA. There was no district change in thermal properties of PP/MAH-g-PP/pulp composites. Based on tensile properties and SEM pictures for fractured surface of PP/MAH-g-PP/pulp composites, MAH-g-rPP was the best as the compatibilizer and optimum formulation was MAH content of 1.0 wt%, SM/MAH mole ratio of 1.0, and melt index (MI) of 25 g/10 min. The rheological properties of the composites were investigated by a dynamic rheometer. The complex viscosity, shear thinning effect, and water uptake incresed with pulp content.

• Polymer(Korea)
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• v.28 no.3
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• pp.239-244
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• 2004

Effect of lubricants on the rheological and thermal properties of poly(butylene terephthalate) [PBT] were investigated. Calcium stearate and adipic acid glycol polyester (AhGP) were used as processing lubricants for PBT. Decrease of melt viscosity was accomplished by the addition of 1 wt％ of lubricants. It was understood that melt viscosity was affected by the enhancement of chain mobility of PBT with AhGP as an internal lubricant as well as the lubricity on processing equipment developed by calcium stearate as an external lubricant. Lubricants also influenced chain scission of PBT which caused the viscosity drop as well. In addition, lubricant is resulted in the lowering of thermal stability, however, this might be minimized by adding less than 3 wt％ of calcium stearate as a lubricant. As a consequence, calcium stearate as an external lubricant is more effective to control the melt viscosity of PBT with minimizing of chain scission and thermal instability in PBT.

• Polymer(Korea)
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• v.35 no.6
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• pp.593-598
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• 2011

The IPA-co-HDO-co-(TPA/MA) copolymers for all-vanadium redox flow battery were synthesized by melt condensation polymerization using isophthalic acid(IPA), 1,6-hexandiol (HDO), terephthalic acid(TPA) and maleic anhydride(MA). The amination of chloromethylated IPA-co- HDO-co-(TPA/MA)(CIHTM) copolymer was carried out using trimethylamine, and the anion exchange membrane was also prepared by UV crosslinking reaction. The structure and thermal stability of IHTM copolymers were confirmed by FTIR, $^1H$ NMR, and TGA analysis. The anion membrane properties such as water uptake, ion exchange capacity, electric resistance and electrical conductivity, were measured by gravimetry, titration and LCR meter. The efficiency of the all-vanadium redox flow battery was analyzed. The ion exchange capacity, electric resistance and electrical conductivity were 1.10 meq/g, $1.98{\Omega}{\cdot}cm^2$, and 0.009 S/cm, respectively. The efficiency of charge-discharge, voltage, and energy for the allvanadium redox flow battery were 96.5, 74.6, 70.0%, respectively.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.670-678
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• 1994

The effects of amylase addition during extrusion cooking of rice on the physico-chemical properties of the extrudates were investigated in order to develop rice-based Korean style weaning food products. A laboratory-built single screw extruder was used, the enzymes used were Termamyl 120LS(amylase from Bacillus licheniformis, NOVO Co.), BAN 240L(amylase from Bacillus amylolichuefaciens, NOVO Co.) and malt powder. By the addition of enzymes, the water soluble index of the extrudates increased by 3 times compared to that of the extrudates without enzyme and the concentration of reducing sugar in the extrudates increased drastically at 28 feed moisture. The gel permeation chromatographic pattern showed that the large molecular starch fractions diminished by the addition of enzyme during extrusion and the low molecular fraction increased. The residual enzyme activity in the extrudate were 27% for the most thermo-resistance enzyme by treating at $140^{\circ}C$ in the metering section of the extruder. The sediment volume of the extrudate dispersion increased as the metering section temperature increased to $140^{\circ}C$ . By the addition of enzymes the viscosity of extrudate dispersion was redused $1/4{\sim}1/200$ of that of the extrudates without enzyme. It allowed to use 1.8 times of solid material to the weaning food formulation to attain the same level of consistency as the commercial products. It proves that the addition of amylase during rice extrusion is effective to increase the energy density of weaning food by starch degradation, which results in the increases of water solubility, reducing sugar content, dispersibility and fluidability.