Premium
Effect of glucose crosslinking on thermomechanical properties and shape memory effect of PET‐PEG copolymers
Author(s) -
Chung YongChan,
Shim Yong Shik,
Chun Byoung Chul
Publication year - 2008
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.28489
Subject(s) - copolymer , ethylene glycol , materials science , peg ratio , shape memory alloy , ethylene , polymer chemistry , chemical engineering , composite material , polymer , chemistry , catalysis , organic chemistry , finance , engineering , economics
Poly(ethylene terephthalate) (PET) and poly (ethylene glycol) (PEG) copolymers crosslinked with glucose as a crosslinker are prepared to improve their mechanical and shape memory properties compared to the one without crosslinking. Composition of PEG and glucose is varied to search for the one with the best mechanical and shape memory properties. The highest shape recovery rate is found in the copolymer composed of 25 mol % PEG‐200 and 2.0 mol % glucose. The result that crosslinking by glucose improves the shape recovery rate and supports the high shape recovery rate under the repetitive cyclic test conditions, compared to the one without crosslinking, will be discussed in the points of the structure and shape memory mechanism. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008