Influence of Hexylene Glycol Terephthalate Chain Segments on the Crystallization and Thermal Properties of Polyamide 6
Zeyang Li, Qiang Ren, Shan Mei, Wei Liu, Guangyi Zhou, Baoning Zong
TL;DR
This study explores how adding BHET segments affects the crystallization and thermal properties of a polyamide copolymer.
Contribution
The novel contribution is the investigation of how BHET segments disrupt hydrogen bonding and crystallization in polyamide 6.
Findings
BHET segments reduce melting point, crystallization temperature, and crystallinity of the copolymer.
Thermal stability decreases, and crystalline form shifts from α to γ phase with BHET addition.
Molecular simulations reveal changes in interchain hydrogen bonding due to BHET segments.
Abstract
In this study, a poly [ε-caprolactam-co-bis(2-hydroxyethyl) terephthalate] copolymer (P (CL-co-BHET)) was synthesized from para-terephthalic acid (PTA), ethylene glycol (EG), and caprolactam (CL). The crystallization behavior and thermal stability of the copolymer were thoroughly investigated. With the aid of molecular simulation, this study investigated the variation in interchain hydrogen bonding in the copolymer, focusing on the direction and the number of hydrogen bonds. The results revealed a close relationship between the copolymer chain structure, the variation in interchain hydrogen bonding, and the crystallization behavior and thermal stability of the copolymer. The introduction of BHET segments disrupted the regularity of the PA6 backbone and hydrogen bonding, leading to a decrease in the melting point, crystallization temperature, and crystallinity of the copolymer. The…
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Taxonomy
Topicsbiodegradable polymer synthesis and properties · Polymer crystallization and properties · Microplastics and Plastic Pollution