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The effect of short chain branching on the rheological and thermal properties of olefin: α-olefin copolymers

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Abstract

An important method of the modification of the properties of polyethylene and polypropylene is the copolymerisation with α-olefins. The α-olefin behaves as a short branch in the structure, and the rheological and thermal properties of copolymers change significantly. A new method is suggested to evaluate the rheological and thermal properties of copolymers on the basis of homopolymer properties, by introducing a short branch degree parameter. The zero shear viscosity, plateau modulus, fractional free volume, reptation tube diameter, glass transition temperature and thermodynamical melting point were calculated.

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Authors and Affiliations

  1. Tshwane University of Technology, Pretoria, 0001, P.O. Box 395, South Africa

    L. Halász, O Vorster & K. Belina

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  1. L. Halász
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  2. O Vorster
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  3. K. Belina
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Correspondence to L. Halász.

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Halász, L., Vorster, O. & Belina, K. The effect of short chain branching on the rheological and thermal properties of olefin: α-olefin copolymers. Rheol Acta 44, 427–433 (2005). https://doi.org/10.1007/s00397-004-0427-y

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  • DOI: https://doi.org/10.1007/s00397-004-0427-y

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