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Miscibility and Thermal Behaviour of Poly(styrene‐co‐itaconic acid)/Poly(butyl methacrylate‐co‐4‐vinylpyridine) Mixtures. Accessibility and Self‐Association Effects
Author(s) -
Bouyahia Radhia,
Metref Farid,
Djadoun Said
Publication year - 2008
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200850311
Subject(s) - miscibility , itaconic acid , polymer chemistry , thermogravimetric analysis , materials science , methacrylate , thermogravimetry , differential scanning calorimetry , fourier transform infrared spectroscopy , styrene , copolymer , polymer , chemistry , organic chemistry , chemical engineering , inorganic chemistry , physics , engineering , composite material , thermodynamics
Summary: The miscibility and thermal behaviour of binary mixtures of poly(styrene‐ co ‐itaconic acid) containing 11 or 27 mol % of itaconic acid (PSIA‐11 or PSIA27) with poly(butyl methacrylate) (PBMA)or poly(butyl methacrylate‐ co ‐4‐vinylpyridine) containing 10 or 26 mol% of 4‐vinylpyridine (PBM4VP‐10, PBM4V‐P26) were investigated by differential scanning calorimetry, scanning electron microscopy, FTIR spectroscopy and thermogravimetry. The results showed that 11 mol % of itaconic acid and 10 mol % of 4‐vinylpyridine respectively introduced within the polystyrene and poly(butyl methacrylate) matrices induced the miscibility of this pair of polymers due to specific interactions of hydrogen bonding type with partial pyridine protonation that occurred between the two copolymers as evidenced by FTIR from the appearance of two new bands at 1607 cm −1 and 1640 cm −1 . Increasing itaconic acid content from 11 to 27 mol % led to a decrease of the intensity of the specific interactions within PSIA‐27/PBM4VP blends and is attributed to both accessibility and self association effects as evidenced by DSC from the change of the shape of the Tg‐ composition curves and by FTIR spectroscopy. As shown from the thermogravimetric study, the presence of these specific interactions delayed the anhydride formation and improved the thermal stability of the blends.