摘要
着重研究了不同水煮时间对聚丙烯 ( PP)注射件力学性能的影响 ,并用相差显微镜和扫描电镜从微观上对水煮前后注射件的形态结构进行了分析。结果表明 :制件于 90℃的温度下水煮 3 0 d后 ,PP综合力学性能提高 ,表明 PP具有较好的耐热水性能。
The effect of various water cooking time on PP mechanical properties is studied.The morphology structure of PP injection mouldings is analyzed before and after water cooking through polarization microscope and scanning electron microscope(SEM).The results show that the comprehensive mechanical properties of PP are improved after 30 days cooking in 90 ℃ water,indicating that PP has better resistance to hot water.
出处
《河北工业科技》
CAS
2001年第4期28-31,共4页
Hebei Journal of Industrial Science and Technology
关键词
聚丙烯
水煮时间
力学性能
注塑
Polypropylene
water cooking
mechanical properties
