The effect of short chain branching on the rheological and thermal properties of olefin : α-olefin copolymers

An important method of the modification of the properties of polyethylene and polypropylene is the copolymerisation with α-olefins. The α-olefin behaves as a short branch in the structure, and the rheological and thermal properties of copolymers change significantly. A new method is suggested to eva...

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Bibliographic Details
Published in:Rheologica acta 2005-04, Vol.44 (4), p.427-433
Main Authors: HALASZ, L, VORSTER, O, BELINA, K
Format: Article
Language:English
Subjects:
Alkenes
Applied sciences
Chain branching
Chain entanglement
Copolymerization
Copolymers
Exact sciences and technology
Glass transition temperature
Melting points
Organic polymers
Physicochemistry of polymers
Polyethylenes
Polyolefins
Properties and characterization
Reptation
Rheological properties
Rheology
Rheology and viscoelasticity
Shear viscosity
Thermal and thermodynamic properties
Thermodynamic properties
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Summary:An important method of the modification of the properties of polyethylene and polypropylene is the copolymerisation with α-olefins. The α-olefin behaves as a short branch in the structure, and the rheological and thermal properties of copolymers change significantly. A new method is suggested to evaluate the rheological and thermal properties of copolymers on the basis of homopolymer properties, by introducing a short branch degree parameter. The zero shear viscosity, plateau modulus, fractional free volume, reptation tube diameter, glass transition temperature and thermodynamical melting point were calculated.
ISSN:0035-4511
1435-1528
DOI:10.1007/s00397-004-0427-y