ensile and structural properties of natural rubber vulcanizates with different mastication times

作     者：Hayeemasae, Nabil Soontaranon, Siriwat Rasidi, Mohamad Syahmie Mohamad Masa, Abdulhakim 

作者机构：Department of Rubber Technology and Polymer Science Faculty of Science and Technology Prince of Songkla University Pattani Thailand Research Unit of Advanced Elastomeric Materials and Innovations for BCG Economy Faculty of Science and Technology Prince of Songkla University Pattani Thailand Synchrotron Light Research Institute Nakhon Ratchasima Thailand Faculty of Chemical Engineering Technology Universiti Malaysia Perlis Perlis Malaysia  Perlis Malaysia Rubber Engineering and Technology Program International College Prince of Songkla University Hat Yai Songkhla Thailand 

出 版 物：《Polimeros》 (Polimeros)

年 卷 期：2021年第31卷第1期

核心收录：

学科分类：0831[工学-生物医学工程（可授工学、理学、医学学位）] 0710[理学-生物学] 0817[工学-化学工程与技术] 08[工学] 081402[工学-结构工程] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 0703[理学-化学] 0836[工学-生物工程] 0814[工学-土木工程] 0702[理学-物理学] 

基　　金：Financial support from the Prince of Songkla University 

主　　题：Rubber 

摘      要：Mastication reduced the molecular weight of natural rubber (NR). This would affect the tensile properties and straininduced crystallization of the rubber vulcanizates due to the structural changes of the rubber molecules. In this study, influences of mastication time on tensile response, deformation-induced crystallization, and structural effects of crosslinked NR were investigated. The crystallization behavior and structural changes during stretching were studied by means of wide angle X-ray scattering (WAXS) and small angle X-ray scattering (SAXS). Increased mastication time significantly affected modulus at specified strain and upturn point of strain-induced crystallization of the crosslinked samples while the tensile strength was influenced slightly by mastication. During stretching, degree of crystallinity at given strain was found to decrease with increasing mastication time, while the crystallite size was reduced. Moreover, the size of crosslinked network structures induced by crosslinking also decreased slightly with increasing mastication time, as suggested by SAXS measurement. © 2021 Associacao Brasileira de Polimeros. All rights reserved.