Abstract
Although recent experiments concerning shear effects on crystallization in polymer melts are inclined to support the oriented network model, two important questions still remain open: the effect of polydispersity on shish formation and the growth mechanism of shish. In this work, a narrowdisperse poly(ethylene oxide) (PEO) is chosen as a model system to clarify the role of polydispersity for shish kebab formation after a pulse of flow. The intact structure of shish kebab observed via scanning electron microscopy (SEM), with a 150 nm wide shish core and perpendicular epitaxially grown kebabs with a long period of about 35 nm, reveals that polydispersity is not a necessary condition for shish kebab formation. On the other hand, two-step shear experiment is utilized to elucidate the growth mechanism of shish. It has been proved in a latest study that shish growth is related to the size of the growing nuclei (interval time) and second step shear rate. In this manuscript, a third factor, shear time in the second step shear, is found to be an effective factor to promote the growth of shish, which might provide a convenient processing method.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
