SCH 2464 - Mechanical Propeties of Polymers (1)
SCH 2464 - Mechanical Propeties of Polymers (1)
1.1.1 Rheology
1.1.2 Viscoelasticity
1.1.2.2 Creep
1.2.1 Toughness
a. Tensile strength
The tensile strength of a material quantifies how much
elongating stress a material can endure before suffering
permanent deformation. This is critical in applications that
rely upon a polymer's physical strength or durability. For
example, a rubber band with a higher tensile strength will hold
a greater weight before snapping. In general, tensile strength
increases with polymer chain length and also the cross-linking
of the polymer chains.
b. Young’s modulus
Young's Modulus quantifies the elasticity of the polymer. It is
defined, for small strains, as the ratio of the rate of change
of stress to strain. Like tensile strength, this is highly
relevant in polymer applications involving the physical
properties of polymers, such as rubber bands. The modulus is
strongly dependent on temperature. In designing a material, it
should be noted the temperature that you are using.
c. Diffusivity
It relates to how rapidly molecules move through polymer matrix
and it’s important in applications such as films and membranes
e.g. surface coatings and soft drinks bottle (PVC) carbonated
drinks. Plasticizers have a higher diffusion rate in the polymer
that allows them to move freely within the polymer.
Flexibilizers are also highly diffusive and move well within the
polymer.
d. Melting point
The term melting point, when applied to polymers, suggests not a
solid–liquid phase transition but a transition from a
crystalline or semi-crystalline phase to a solid amorphous
phase. Though abbreviated as simply Tm, the property in question
is more accurately called the crystalline melting temperature.
Among synthetic polymers, crystalline melting is only discussed
with regards to thermoplastics, as thermosetting polymers will
decompose at high temperatures rather than melt.
e. Boiling point
High polymers with a high degree of polymerization don’t exhibit
boiling point because they tend to decompose before theoretical
boiling point. For short oligomers, a boiling transition may be
observed.