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Effects of Chain Entanglement on Liquid-Liquid Phase Separation Behavior of LCST-type Polymer Blends: Cloud Point and Decomposition Rate

Yu Lin  上官勇刚  Bi-wei Qiua  Wen-wen Yu  Feng Chen  Zhen-wu Guo  郑强  
【摘要】:By preparing homogenous blend samples with different degrees of chain entanglement, we report an anomalous contribution of chain entanglement to phase separation temperature and rate of poly(methyl methacrylate)/poly(styrene-comaleic anhydride)(PMMA/SMA) blends presenting a typical lower critical solution temperature(LCST) behavior. The meltmixed PMMA/SMA blends with a higher chain entanglement density present a lower cloud point(Tc) and shorter delay time, but lower phase separation rate at the given temperature than solution-cast ones, suggesting that for the polymer blends with different condensed state structure, thermodynamically more facilitation to phase separation(lower Tc) is not necessarily equivalent to faster kinetics(decomposition rate). The experimental results indicate that the lower Tc of melt-mixed sample is ascribed to smaller concentration fluctuation wavelength(Λm) induced by higher entanglement degree, while higher entanglement degree in melt-mixed sample leads to a confined segmental dynamics and consequently a slower kinetics(decomposition rate) dominated by macromolecular diffusion at a comparable quench depth. These results reveal that the chain packing in polymer blends can remarkably influence the liquid-liquid phase separation behavior, which is a significant difference from decomposition of small molecular mixtures.

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