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Plastic waste minimization: Compatibilization of polypropylene/polyamide 6 blends by polyalkenyl-poly-maleic-anhydride-based agents

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dc.title Plastic waste minimization: Compatibilization of polypropylene/polyamide 6 blends by polyalkenyl-poly-maleic-anhydride-based agents en
dc.contributor.author Miskolczi, Norbert
dc.contributor.author Kucharczyk, Pavel
dc.contributor.author Sedlařík, Vladimír
dc.contributor.author Szakacs, Hajnalka
dc.relation.ispartof Journal of Applied Polymer Science
dc.identifier.issn 0021-8995 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 129
utb.relation.issue 5
dc.citation.spage 3028
dc.citation.epage 3037
dc.type article
dc.language.iso en
dc.publisher John Wiley & Sons, Inc. en
dc.identifier.doi 10.1002/app.38724
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1002/app.38724/pdf
dc.subject blends en
dc.subject compatibilization en
dc.subject differential scanning calorimetry en
dc.subject structure-property relations en
dc.subject synthesis and processing en
dc.description.abstract The present article discloses the properties improvement in PP/PA 6 blends by new type experimental coupling additives. By the experimental agents especially the tensile properties could be improved. For example, the tensile strength and the elongation were 16.5 MPa and 4.4% without additive, which increased to 25.5, 20.1, 46.8 MPa and 8.1, 6.4, 8.6% in specimens containing polyalkenyl-poly-maleic-anhydride-amide, polyalkenyl-poly-maleic-anhydride- ester, and MA-grafted-low-polymer additives, respectively. DSC curves shows that compatibilizers influenced thermal properties of the polymer blends and reveal affecting of crystalline phase formation process in the blends due to the compatibilization step. Additives A and B rather leads to influencing of PA crystallinities. According to the SEM and FTIR analysis well separated polypropylene and polyamide phases was observed in case of specimens absence of additives but only one well distributed phase by the applying of the synthetized coupling agents. Copyright © 2013 Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003364
utb.identifier.obdid 43869978
utb.identifier.scopus 2-s2.0-84879421364
utb.identifier.wok 000320031000076
utb.identifier.coden JAPNA
utb.source j-scopus
dc.date.accessioned 2013-07-27T14:55:26Z
dc.date.available 2013-07-27T14:55:26Z
utb.contributor.internalauthor Kucharczyk, Pavel
utb.contributor.internalauthor Sedlařík, Vladimír
utb.fulltext.affiliation aJosef Balík, bMichal Kumšta, cOtakar Rop* a Department of Post-Harvest Technology of Horticultural Products, b Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice, Czech Republic c Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Náměstí TGM 275, 762 72 Zlín, Czech Republic‡ *Corresponding author, e-mail: [email protected]; [email protected] ‡Present address: Department of Gastronomy, College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czech Republic
utb.fulltext.dates Received 27 August 2012 Revised 10 January 2013 Accepted 15 January 201
utb.fulltext.sponsorship The authors gratefully acknowledge the financial support provided by the Grant Agency of the Czech Republic (GACR Project no. P206/10/0625).
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology and Microbiology
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