Dependence of the network structure of cured styrene butadiene rubber on the sulphur content

An investigation about the dependence of the physical properties of styrene–butadiene rubber copolymers (cured with different sulphur content, in order to obtain various networks) on the crosslink density was carried out by means of dynamical mechanical analysis, differential scanning calorimetry an...

Full description

Saved in:
Bibliographic Details
Published in:Polymer (Guilford) 2004-08, Vol.45 (17), p.6037-6044
Main Authors: Salgueiro, W., Marzocca, A., Somoza, A., Consolati, G., Cerveny, S., Quasso, F., Goyanes, S.
Format: Article
Language:English
Subjects:
Applied sciences
Exact sciences and technology
Free volume
Nanohole
Organic polymers
Physicochemistry of polymers
Properties and characterization
Rheology and viscoelasticity
SBR copolymer
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An investigation about the dependence of the physical properties of styrene–butadiene rubber copolymers (cured with different sulphur content, in order to obtain various networks) on the crosslink density was carried out by means of dynamical mechanical analysis, differential scanning calorimetry and positron annihilation lifetime spectroscopy. SBR specimens were cured with different sulphur content, in order to obtain various networks. On increasing the crosslink density, the glass transition temperature increases and the fractional free volume decreases. The thermal expansion coefficient of the free volume decreases in the rubbery phase by increasing the crosslink density, owing to the slower rate of expansion of nanoholes; furthermore, it seems influenced by the percentage of polysulfide density. The density of nanoholes is independent of the temperature, but decreases on adding sulphur. The results can be framed within the Simha–Somcynsky free volume theory.
ISSN:0032-3861
1873-2291
DOI:10.1016/j.polymer.2004.05.008