聚丙撑碳酸酯-淀粉共混物的力学性能与微观形态  

PPC-STARCH BLENDS′ MECHANICAL PROPERTIES AND MICRO-MORPHOLOGY

作　　者：孙广平[1] 贾树盛[1] 高贵天[1] 张成义[1] 李作桁[1] 

机构地区：[1]吉林大学材料科学与工程学院,吉林长春130025

出　　处：《高分子材料科学与工程》2004年第5期144-146,150,共4页Polymer Materials Science & Engineering

摘　　要：采用拉伸试验和扫描电镜研究了淀粉含量对聚丙撑碳酸酯-淀粉共混物的力学性能与微观形态的影响,结果表明:随淀粉含量的增加,聚丙撑碳酸酯-淀粉共混物的屈服强度提高、断裂应力下降,但杨氏模量提高。当淀粉的质量分数小于20%时,淀粉的加入对聚丙撑碳酸酯-淀粉共混物的力学性能的影响相对较小,可以认为淀粉是聚丙撑碳酸酯的良好填料。淀粉和聚丙撑碳酸酯的相容性较差。The effect of starch content on the PPC-starch blends′ mechanical properties and micro-morphology was studied through tensile test and SEM. The results show that the yield strength and Young′s modulus of PPC-starch blends is improving while its fracture stress drops with the content of starch increasing. When the mass fracture of starch is lower than 20%, its increasing has a comparatively little effect on the mechanical properties of PPC-starch blends. So starch can be considered as a good filler of PPC. But the compatibility of starch and PPC is not very good.

关 键 词：聚丙撑碳酸酯-淀粉共混物 力学性能 拉伸试验 扫描电镜 屈服强度 微观形态 杨氏模量 

分 类 号：TQ323.4[化学工程—合成树脂塑料工业]