2016
DOI: 10.1016/j.polymer.2015.12.030
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Epitaxial crystallization of precisely fluorine substituted polyethylene induced by carbon nanotube and reduced graphene oxide

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Cited by 11 publications
(23 citation statements)
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“…Consequently, the thickness of kebab crystals increases with the increasing crystallization temperature: from 6.0 AE 0.6 nm at 40 C to 6.8 AE 0.5 nm at 60 C (Table 1). From the data analysis shown in Table 1, one can draw the conclusion that the crystallization temperature has great inuence on the size and periodicity of the shish-kebab crystals and the most suitable crystallization temperature for PE21Br/SWCNT in p-xylene is 50 C. In contrast to the previous study, it was found that the diameter of the PE21Br kebab is much smaller than that of HDPE (50-80 nm) 30 and PE21F (54-65 nm) (van der Waals radius of F is 1.52Å) 39 and also smaller than that of PE21Cl (26.2 AE 1.0 nm) (the van der Waals radius of Cl (1.75Å) is smaller than that of Br (1.85Å)). 40 The diameter of the kebab decreases with the increasing volume of the substituent, indicating that the substituent, as a defect of the chain, greatly inuences the lateral growth of the crystal lamellae.…”
Section: Resultscontrasting
confidence: 56%
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“…Consequently, the thickness of kebab crystals increases with the increasing crystallization temperature: from 6.0 AE 0.6 nm at 40 C to 6.8 AE 0.5 nm at 60 C (Table 1). From the data analysis shown in Table 1, one can draw the conclusion that the crystallization temperature has great inuence on the size and periodicity of the shish-kebab crystals and the most suitable crystallization temperature for PE21Br/SWCNT in p-xylene is 50 C. In contrast to the previous study, it was found that the diameter of the PE21Br kebab is much smaller than that of HDPE (50-80 nm) 30 and PE21F (54-65 nm) (van der Waals radius of F is 1.52Å) 39 and also smaller than that of PE21Cl (26.2 AE 1.0 nm) (the van der Waals radius of Cl (1.75Å) is smaller than that of Br (1.85Å)). 40 The diameter of the kebab decreases with the increasing volume of the substituent, indicating that the substituent, as a defect of the chain, greatly inuences the lateral growth of the crystal lamellae.…”
Section: Resultscontrasting
confidence: 56%
“…A larger substituent also causes greater disturbance of the crystallization of PE, which is evidenced by the fact that the thickness of PE21Br kebabs is smaller than that of PE21F formed at the same undercooling degree (10 C). 39 However, the thickness of kebabs does not consistently decrease, as anticipated, with the increasing volume of the substituents. Unexpectedly, the thickness of PE21Br kebabs (6.8 AE 0.5 nm) is almost the same as that of PE21Cl (6.4 AE 0.5 nm).…”
Section: Resultsmentioning
confidence: 54%
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