摘要
采用DSC法测定了PVC/CPE/P(VCbMMA )共混物中PVC凝胶化度的变化规律 .实验结果发现 ,其凝胶化度值随加工时间、加工温度增加而增加 ,共混体系中刚性有机粒子有利于促进PVC的凝胶化 ,而弹性体 (CPE)可以使其凝胶化度值降低 ;当PVC的凝胶化度值在 70 %左右时 ,其力学性能最佳 .DSC法能较好地反映共混物中PVC的加工情况 .
The gelling value of polyvinyl chloride(PVC) in the blend PVC/CPE/BPVC was determined with DSC. The experimental results showed that the gelling value was increased with increasing processing time and temperature. If adding rigid organic polymer into PVC/CPE, the gelling value of PVC could rise, or low if adding elastomer. Optimum mechanical properties were obtained when the value was about 70?%.
出处
《湖北大学学报（自然科学版）》
CAS
2000年第4期367-370,共4页
Journal of Hubei University：Natural Science
基金
湖北省自然科学基金资助课题
