Study of Compatibilized Liquid Crystalline Polymer/Cyclic Olefin Copolymer Blends

The technology to produce compatibilized blends of liquid crystalline polymer and highly amorphous cyclic olefin copolymers through two novel approaches were studied. The first approach was to use silane-functionalized halloysite nanotube as nonspecific compatibilizer and the second method was reactive compatibilization. The study of blends and their resulting microstructure; their thermal, mechanical, and viscoelastic properties were investigated. The kinetic study of blends compatibilized through both routes was performed.     

UHMWPE/HDPE/纳米SiO2共混体系的毛细管挤出流变行为

采用毛细管流变仪,研究了超高分子量聚乙烯(UHMWPE)/高密度聚乙烯(HDPE)/纳米二氧化硅(SiO2)共混体系,及其对照组的流变行为和挤出过程中的不稳定流动现象,分析了共混物发生鲨鱼皮畸变和整体破裂的临界剪切应力和临界剪切速率的变化情况。结果表明,经过偶联剂改性的纳米SiO2粒子,在PE基质的共混体系中存在一定的界面黏附作用,降低了纳米共混体系的挤出胀大比,弹性特征减轻。这种界面相互作用限制了纳米共混材料在口模区域的黏性流动以及分子链离开口模后的构象恢复,降低了发生流动不稳定现象的临界剪切速率,发生鲨鱼皮畸变的临界剪切应力增大,整体破裂后,形成交替出现"鲨鱼皮-破裂"的振荡性变化外观。     

水平岩层软弱基座危岩体演化过程研究

以重庆市甄子岩29号危岩体为研究对象，基于现场调查和分析解剖，建立UDEC离散元数值计算模型，对其演化变形过程进行模拟分析。研究表明，在巨大的自重作用下，由于基座岩体岩质软，岩体较破碎，且基座外侧为直立的陡崖，具有完整的临空面，从而使基座岩体易发生压缩流变及剪切流变，进而使危岩体存在滑移垮塌的危险。     

Effect of additives on the melt rheology and thermal degradation of poly[(R)‐3‐hydroxybutyric acid]

Thermal degradation of poly[(R)−3‐hydroxybutyric acid] (PHB) during melt mixing results in random chain scission that produces shorter polymer chains containing crotonic and carboxyl end groups. One way of preventing this serious reduction of molar mass is to add agents that react with at least two of the newly generated end groups. Different types of commercially available additives known to react with carboxyl group, namely bis(3,4‐epoxycyclohexylmethyl) adipate (BECMA), 2,2'‐bis(2‐oxazoline) (BOX), trimethylolpropane tris(2‐methyl‐1‐aziridinepropionate) (PETAP), triphenyl phosphate (TPP), tris(nonylphenyl) phosphate (TNPP), polycarbodiimide (PCDI), and poly(methyl metharylate‐co‐glycidyl methacrylate) (GMA.MMA) were mixed with PHB by cocasting from solution in chloroform. Dynamic rheology as well as measurements of molar masses before and after dynamic analysis was used to evaluate the effect of the additives on the melt stability of PHB. Measurements of the dynamic shear modulus and the molar mass of molten PHB with the additives PCDI and GMA.MMA showed a minor improvement on the thermal stability. Furthermore, TPP and TNPP did not affect the thermal stability of PHB, whereas the presence of BECMA, BOX, and PETAP gave a strong decrease of the dynamic modulus compared with neat PHB. © 2014 The Authors Journal of Applied Polymer Science Published by Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41836.     

The use of bio-diesel based additive as rheology improver and pour point depressant of Nigerian waxy crude

The chemical method has proved to be the most effective mitigating method of wax deposition in petroleum system as it deals with the root cause of wax formation. Most of the commercial chemicals in the industry are very expensive and toxic. This paper aims the use of biodiesel based additives for improving the rheological behavior and pour points of waxy crude from Nigeria field. The biodiesels derived additives gave better performance than the commercial chemical and the seed oils as greatly improvement in rheology and pour point values of the waxy crude were observed     

In situ synthesis,structure, and properties of a dendritic branched nano-thickening agent for high temperature fracturing fluid

The aim of this work was to prepare a novel dendritic branched nano-thickening agent by free radical polymerization of acrylamide (AM), acrylic acid (AA), sodium p-styrene sulfonate, dimethyl diallyl ammonium chloride, and multiwalled carbon nanotubes. The as-synthesized nano-thickening agent was characterized by Fourier transform infrared, Raman spectra, transmission electron microscope, ¹H-NMR, and thermogravimetric analysis (TGA). Compared with the pristine polymer and partially hydrolyzed polyacrylamide (HPAM), thickening capacity, temperature resistance, and salt tolerance properties of the nano-thickening agent considerably improved, and the viscosity of 0.5% nano-polymer solution was 126.5 mPa·s. Additionally, the properties of the nano-gel prepared by nano-thickener, such as temperature and shear tolerance, viscoelasticity, sand carrying capacity, and gel breaking performance, were evaluated showing the satisfactory performance of the nano-gel under high temperature condition. The results indicated that the nano-thickener has potential applications in the field of oil and gas production. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48446.     

Rheological properties,ginsenosides contents,sensory evaluations of Korean red ginseng extracts

Red ginseng extracts have gained popularity due to their positive impact on health. The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). Cluster analysis revealed that consumer acceptance was divided into two major clusters for those that preferred strong (n = 43) and weak (n = 42) ginseng characteristics in the extract.     

Macromolecular motions and hydrodynamic radius variation in dilute solutions under shear action

Understanding the dynamics of single polymer chains and rheological mechanism in dilute polymer solutions under shear stress is essential for fields such as the petroleum and food industries, biomedical materials and drug delivery. Here we present an experimental method for measuring the viscosity of polymer solutions and studying the variation of single polymer chain conformation and the mechanism of molecular motions according to the relationship between the intrinsic viscosity, [η], and the shear rate. Of striking interest is that we find that [η] changing with the shear rate presents three stages which may explain the nature of the viscoelastic performance of polymer solutions and the isolated molecular motions. The significance of these results is the finding of the polymer chain deformation to match the pore throat which has enormous potential implications in drug delivery, genetics and biomedicine © 2014 Society of Chemical Industry.     

Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.