{"title":"Degradation of poly(vinyl chloride) during extrusion in a capillary rheometer","authors":"A. Santamaria, G.M. Guzmán, J.J. Peña","doi":"10.1016/0390-6035(82)90014-1","DOIUrl":null,"url":null,"abstract":"<div><p>A study of thermal degradation of Poly(vinyl chloride) commercial samples is made by means of extrusion capillary rheometer.</p><p>Samples are degradated under different conditions of temperature and shear stress. The influence of variables as molecular weight, particle size, stabilizer and shear rate is studied, obtaining results in agreement with general data in literature.</p><p>Other techniques as intrinsic viscosity measurements and infrared spectroscopy are also employed.</p><p>It is seen that the higher the melt viscosity of the sample, the more stable it is.</p></div>","PeriodicalId":18221,"journal":{"name":"Materials Chemistry","volume":"7 3","pages":"Pages 347-357"},"PeriodicalIF":0.0000,"publicationDate":"1982-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0390-6035(82)90014-1","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Materials Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0390603582900141","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
A study of thermal degradation of Poly(vinyl chloride) commercial samples is made by means of extrusion capillary rheometer.
Samples are degradated under different conditions of temperature and shear stress. The influence of variables as molecular weight, particle size, stabilizer and shear rate is studied, obtaining results in agreement with general data in literature.
Other techniques as intrinsic viscosity measurements and infrared spectroscopy are also employed.
It is seen that the higher the melt viscosity of the sample, the more stable it is.
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