Abstract
AbstractThe crystallization from the melt of three sharp polyethylene fractions has been studied at 5 kbar. It has been shown that the thickness of so‐called extended‐chain lamellae is a function of time, temperature, and molecular weight. There is by no means just the fully extended molecular configuration present. Crystallization is qualitatively similar to that of chain‐folded crystals at 1 bar, giving an optimum lamellar thickness which increases with time and decreasing supercooling. Fractional crystallization is widespread and is a major cause of disparate lamellar thickness. Isothermal thickening of lamellae during crystallization has been established directly. Morphological detail suggests further that layers can increase their thickness tenfold over their initial size.
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Schedule a callMore From: Journal of Polymer Science Part A-2: Polymer Physics
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