Publication: Comparative study on phase and properties between rPET/PS and LCP/PS in situ microfibrillar-reinforced composites
Issued Date
2009-07-01
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ISSN
10229760
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2-s2.0-67651011738
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Polymer Research. Vol.16, No.4 (2009), 443-454
Suggested Citation
Sunan Saikrasun, Panpirada Limpisawasdi, Taweechai Amornsakchai Comparative study on phase and properties between rPET/PS and LCP/PS in situ microfibrillar-reinforced composites. Journal of Polymer Research. Vol.16, No.4 (2009), 443-454. doi:10.1007/s10965-008-9247-6 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/27413
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Title
Comparative study on phase and properties between rPET/PS and LCP/PS in situ microfibrillar-reinforced composites
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Abstract
Microfibrillar-reinforced composites based on two dispersed phases, liquid crystalline polymer (LCP) and recycled poly(ethylene terephthalate) (rPET), and polystyrene (PS) were prepared using extrusion process. The rheological behavior, morphology, and thermal stability of LCP/PS and rPET/PS blends containing various dispersed phase contents were investigated. All blends and LCP exhibited shear thinning behavior, whereas Newtonian fluid behavior was observed for rPET. The incorporation of both LCP and rPET into PS significantly improved the processability. The potential of rPET as a processing lubricant by bringing down the melt viscosity of the blend system was as good as LCP. The elongated LCP domains were clearly observed in as-extruded strand. Although the viscosity ratio of rPET/PS system was lower than that of LCP/PS system, most rPET domains appeared as small droplets. An addition of LCP and rPET into PS matrix improved the thermal resistance in air significantly. The obtained results suggested the high potential of rPET as a processing aid and thermally stable reinforcing-material similar to LCP. The mechanical properties of the LCP-containing blends were mostly higher than those of the corresponding rPET-containing blends when compared at the same blend composition. © 2008 Springer Science+Business Media B.V.