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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 |