55 research outputs found
Amorphous rigidification and cooperativity drop in semi−crystalline plasticized polylactide
Plasticization of amorphous polylactide shifts the glass transition and extends its temperature range of crystallization to lower temperatures. In this work, we focus on how low−temperature crystallization impacts the mobility of the amorphous phase. Plasticizer accumulates in the amorphous phase because it is excluded from the growing crystal. The formation of rigid amorphous fraction is favored by the low crystallization temperature. It reaches values up to 50% in plasticized polylactide. The increase in the content of rigid amorphous fraction coincides with both the increase of free volume quantified by positron annihilation lifetime spectroscopy, and the decrease in the cooperativity length obtained from the temperature fluctuation approach. The drop of cooperativity is interpreted in terms of mobility gradient due to the amorphous rigidification
Cooperativity length evolution during crystallization of poly(lactic acid)
International audienc
Isothermal and anisothermal decomposition of Carbon fibres polyphenylene sulfide composites for fire behavior analysis
International audienc
Cooperative rearranging region size in semi-crystalline poly(l-lactic acid)
International audienc
Physical aging of selenium glass: Assessing the double mechanism of equilibration and the crystallization process
International audienceThis work focuses on the study of the physical aging of a selenium glass by differential scanning calorimetry (DSC) and fast scanning calorimetry (FSC). Aged samples of 30 and 40 years old at room temperature were analysed by classical DSC, and their enthalpies of recovery were calculated, showing that the glass has reached its thermodynamic equilibrium and is stable over time. The study of accelerated physical aging by using FSC on a rejuvenated sample allows reproducing the way by which this glass has reached its thermodynamic equilibrium at the laboratory time scale. We evidence that the glass reaches its equilibrium state in one or two steps, depending on the gap between the aging temperature and the glass transition temperature, resulting from the difference in the mechanisms governing the relaxation process. Furthermore, a second phenomenon is evidenced, consisting in the crystallization of the glass once the equilibrium has been reached for aging temperatures close to the glass transition temperature
Isothermal and anisothermal decomposition of Carbon fibres polyphenylene sulfide composites for fire behavior analysis
International audienc
Cooperative rearranging region size determination by temperature modulated DSC in semi-crystalline poly(l-lactide acid)
International audienc
Physical aging of selenium glass: Assessing the double mechanism of equilibration and the crystallization process
International audienceThis work focuses on the study of the physical aging of a selenium glass by differential scanning calorimetry (DSC) and fast scanning calorimetry (FSC). Aged samples of 30 and 40 years old at room temperature were analysed by classical DSC, and their enthalpies of recovery were calculated, showing that the glass has reached its thermodynamic equilibrium and is stable over time. The study of accelerated physical aging by using FSC on a rejuvenated sample allows reproducing the way by which this glass has reached its thermodynamic equilibrium at the laboratory time scale. We evidence that the glass reaches its equilibrium state in one or two steps, depending on the gap between the aging temperature and the glass transition temperature, resulting from the difference in the mechanisms governing the relaxation process. Furthermore, a second phenomenon is evidenced, consisting in the crystallization of the glass once the equilibrium has been reached for aging temperatures close to the glass transition temperature
Fragility and cooperativity concepts in hydrogen-bonded organic glasses
International audienc
Enzymatic degradation and ageing of additively manufactured soy-based scaffolds for cell-cultured meat
International audienc
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