Structure-Property Relationships of Polyisobutylene-Block-Polyamide Thermoplastic Elastomers

Thermoplastic elastomers (TPEs) are a class of polymer fit for a wide variety of applications due to their customizability. In the synthesis of these types of materials, an elastically-performing polymer, deemed the “soft block,” is combined with a stiffer “hard block” polymer, each of which can be selected based on their own specific properties in order to achieve desired material behavior in the final copolymer. Recently, the use of polyisobutylene as a soft block in combination with a polyamide hard block has been investigated for use in TPE synthesis. While the material showed some promising behavior, many properties were still below those of the commercially standard TPE material Pebax. Polyisobutylene and polyamide samples of varying molecular weights and types were synthesized and combined in different ratios to form a variety of polyisobutylene-block-polyamide (PIB-PA) samples. Mechanical stirring as opposed to magnetic mixing and an increase in the soft block component of the copolymer were the most important adjustments made from previous PIB-PA syntheses. The effect of overall block length and the incorporation of a wider variety of polyamide (PA) types were also investigated. Mechanical stirring allowed for the achievement of higher molecular weights, and use of PA-6,6 as a hard block also produced a TPE with a markedly higher melting point than previously witnessed. Increasing the PIB content as well as using longer blocks of both precursors produced tougher copolymers, allowing them to undergo more mechanical deformation before failure as compared to previous PIB-PA formulations

A field experimental investigation of managerially facilitated consumer-to-consumer interaction

Positive social interactions among consumers are considered increasingly important elements in corporate relationship marketing efforts. There is scant empirical research, however, demonstrating the effect of consumer interactions facilitated by service industry managers on consumer evaluations and behavioral intentions. This study employs a field experimental methodology utilizing four half-day cultural heritage tours (n=156) to examine consumer-to-consumer (C-to-C) interactions within the group travel context. Research findings demonstrate that managerially facilitated C-to-C interactions significantly increase tour member satisfaction and enjoyment. Theoretical and managerial implications are discussed, and calls are made for more field experimental methodologies to be used in tourism research