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Reorganization of the chain packing between poly(ethylene isophthalate) chains via coalescence from their inclusion compound formed with γ‐cyclodextrin
Author(s) -
Pang Kyeong,
Schmidt Ben,
Kotek Richard,
Tonelli Alan
Publication year - 2006
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.25217
Subject(s) - differential scanning calorimetry , amorphous solid , cyclodextrin , materials science , glass transition , polymer chemistry , coalescence (physics) , fourier transform infrared spectroscopy , ethylene , polymer , crystallography , chemical engineering , chemistry , organic chemistry , composite material , physics , thermodynamics , catalysis , astrobiology , engineering
Amorphous poly(ethylene isophthalate) (PEI) was synthesized, and was used for preparing an inclusion compound (IC) with γ‐cyclodextrin (γ‐CD). Coalesced polymer was produced by washing the PEI‐γ‐CD‐IC with hot water. Wide angle X‐ray diffraction, Fourier transform infrared, and differential scanning calorimetry analyses were employed to verify formation of PEI‐γ‐CD‐IC and to compare the as‐synthesized and coalesced PEI samples. These observations suggested that the conformations and morphology/chain‐packing of PEI were changed via coalescence from its γ‐CD inclusion compound. The glass‐transition temperature of the amorphous coalesced PEI is 15–20°C higher than the T g observed for the as‐synthesized sample, even when observed in the second heat after cooling from well above T g at 260°C. The amorphous as‐synthesized PEI retains its randomly‐coiling structure, while coalesced PEI has at least partially retained, the highly extended and parallel chains from the narrow channels of the inclusion compound, resulting in better/tighter packing among the PEI chains manifested by a higher T g . © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 6049–6053, 2006