Effects of Vinyltriethoxysilane and Maleic Anhydride Grafted Polypropylenes on the Morphological, Thermal, Rheological, and Mechanical Properties of Polypropylene/Clay Nanocomposites

Abstract

The morphology and properties of polypropylene (PP)/organoclay nanocomposites prepared by melt processing were investigated with a special interest on the different effects of the use of different grafted PP as compatibilizers, i.e., maleic anhydride or silane-grafted species, PP-g-MA or PP-g-Si. When either PP-g-MA or PP-g-Si was added, better improvement of properties was achieved. The addition of PP-g-Si was found to increase the crystallization temperature upon the clay addition in comparison to PP-g-MA. Moreover, the PP-g-MA proved to be more efficient than PP-g-Si. The degree of reinforcement was found to be dependent on the interaction forces between the polymer matrix/clay, which resulted in intercalated/partial exfoliated structures for PP-g-Si while increasing clay content induced a change from exfoliated to intercalated using PP-g-MA, as revealed by transmission electron microscopy observations and X-ray diffraction analysis.

The Role of Multiwalled Carbon Nanotubes in the Mechanical, Thermal, Rheological, and Electrical Properties of PP/PLA/MWCNTs Nanocomposites

“…In addition, PP possesses significant chemical resistance in polar solvents, while it is dissolved in nonpolar solvents at high temperatures. The solid semi-crystalline regions in the PP structure melt at melting points around 130 to 170 • C depending on the degree of crystallinity [16]. The degree of crystallinity of the PP strongly affects the mechanical properties, where a higher crystallinity leads to greater stiffness, yield stress, and flexural strength [15].…”

The effect of natural modifiers for starch hydrophobization on performance of composite based on ethylene acrylic acid copolymer

“…The thermal degradation of starch samples with MAPP started at ∼249°C and terminated at 327°C, which suggested that MAPP presence delayed starch decomposition with the peak at 473°C related to MAPP degradation. [ 51 ]…”

“…The thermal degradation of starch samples with MAPP started at $249 C and terminated at 327 C, which suggested that MAPP presence delayed starch decomposition with the peak at 473 C related to MAPP degradation. [51] DSC analysis was employed to determine the values of the overall enthalpy of the endothermic starch decomposition process (ΔH dec ) that will suggest the thermal stability of samples. [52] The thermal stability of S-ESO was somewhat decreased, which could be attributed to the presence of thermally unstable unsaturated structure and ester groups.…”