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Synthesis and Thermal Analysis of Emulsion Terpolymers of N-Phenylmaleimide, Methyl Methacrylate, and Acrylonitrile

机译:N-苯基马来酰亚胺,甲基丙烯酸甲酯和丙烯腈乳液三元共聚物的合成和热分析

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摘要

Terpolymers of N-phenylmaleimide (PMI), methyl methacrylate (MMA), and acrylonitrile (AN) were synthesized by emulsion polymerization. The thermal properties of the terpolymers, at different PMI and AN feed contents, were investigated by TBA, TGA, and the Vicat softening point test. The results show that the glass transition temperature (Tg) and decomposition temperature of the terpolymers increase with increasing PMI feed content. Furthermore, the Vicat softening points of the terpolymers increase with the PMI feed content. The M_w and M_n of the terpolymers were also determined by GPC. The results show that the M_w and M_n of the terpolymers have a miaximum value in the range of 0-30% PMI feed content and decrease with an increasing AN feed content. The mechanical properties (tensile strength and impact strength) of the terpolymers decrease with an increasing PMI feed content and increase with an increasing AN feed content.
机译:通过乳液聚合合成了N-苯基马来酰亚胺(PMI),甲基丙烯酸甲酯(MMA)和丙烯腈(AN)的三元共聚物。通过TBA,TGA和维卡软化点测试研究了三元共聚物在不同PMI和AN进料含量下的热性能。结果表明,三元共聚物的玻璃化转变温度(Tg)和分解温度随着PMI进料含量的增加而增加。此外,三元共聚物的维卡软化点随PMI进料含量的增加而增加。三元共聚物的M_w和M_n也通过GPC确定。结果表明,三元共聚物的M_w和M_n具有在0-30%PMI进料含量范围内的最高值,并且随着AN进料含量的增加而降低。三元共聚物的机械性能(拉伸强度和冲击强度)随PMI进料含量的增加而降低,随AN进料含量的增加而提高。

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