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理论与研究                                                       宗蒙·TDI/BPO 改性 PBS 的力学性能研究


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                       Study on mechanical properties of PBS modified by TDI/BPO


                                                           Zong Meng
                                (Yulin Kangnaiya New Material Technology Co. LTD., YuLin 718100, China)
                    Abstract: Some methods such as chain extending and cross-linking were used to the PBS modification
                research. TDI was chosen as chain extender while BPO was chosen as crosslinking agent. Ubbelohde
                viscometer and extraction apparatus were used to measure intrinsic viscosity and crosslinking degree of
                the modified system. Meanwhile, processing property, rheological property, crystallization and thermal
                property, and mechanical properties were studied by Haake torque rheometer, capillary rheometer,
                differential scanning calorimetry and universal tension testing machine. The effects of TDI and BPO content
                on system properties were also researched. The results showed that, the intrinsic viscosity of the PBS modified
                system increased gradually with the increase of TDI content, the balance torque of processing system and
                the melt strength increased, melt viscosity also had a increasing trendency. By chain extending reaction,
                crystallization temperature and melting point increased while the degree of crystallinity decreased. Tensile
                strength had little change, when the content of TDI is 1.0%, tensile strength was the greatest. Besides, with the
                content increasing of BPO, the PBS modifying system,s crosslinking degree increased, processing property
                was improved, melt viscosity and melt strength increased greatly. The increase of crosslinking degree made
                crystallization temperature increased, the degree of crystallinity and melting point decreased, tensile strength
                had a tendency of first increasing and then decreasing.
                     Key words: chain extension modification; crosslinking modification; rheological property; crystallization
                property; melt strength; mechanical property
                                                                                                          (R-03)


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