Melt Memory Effect on Biaxially Oriented Random Copolyamides: Direct Evidence for Stretch-Induced Crystal Retention above the Equilibrium Melting Point

Melt Memory Effect on Biaxially Oriented Random Copolyamides: Direct Evidence for Stretch-Induced Crystal Retention above the Equilibrium Melting Point

In the processing of semicrystalline polymers, the oriented crystal through flow-induced crystallization (FIC) represents a significant phenomenon that can profoundly influence the final properties of materials. This study investigates the melting and crystallization behavior of biaxial stretch-indu...

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محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Yunqi Xu (349428) (author)
مؤلفون آخرون: Kejian Yang (7027397) (author), Wanding Chen (20503255) (author), Minghui Wu (633770) (author), Yueshuai Xu (22679487) (author), Zhongke Yuan (3938408) (author), Zhikun Zheng (488237) (author), Cheng Wang (102692) (author), Xudong Chen (1274583) (author)
منشور في: 2025
الموضوعات:
Biophysics
Ecology
Immunology
Chemical Sciences not elsewhere classified
varying copolymerized compositions
undergo partial relaxation
thermal history effect
shorter secondary crystals
relaxed random coils
melt memory effect
initial nucleation sites
better chain mobility
90 ° c
secondary crystal structures
induced crystal retention
random copolymer pa56
preserved structures serve
induced crystal structures
high pa512 mol
decreasing pa512 mol
induced oriented structures
512 random copolymers
512 develops distinct
γ form rather
structural order even
equilibrium melting point
c </ sub
</ sub >,
α form transition
kebab structures persisting
biaxially oriented pa56
oriented crystal
kebab structures
α transition
induced crystallization
>< sub
persisting even
partially preserved
phase transition
kebab formation
g </
biaxially stretch
512 result
512 forms
512 films
upon cooling
unprecedented observation
theoretical basis
study provide
study investigates
situ pom
single temperature
significant phenomenon
shish kebab
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