On the Fine Structure of Shish-Kebabs in Injection Moulded Polyethylene
- 1 September 1993
- journal article
- research article
- Published by Taylor & Francis in International Journal of Polymeric Materials and Polymeric Biomaterials
- Vol. 21 (3-4) , 111-121
- https://doi.org/10.1080/00914039308012038
Abstract
The fine structure of melt-crystallized shish-kebabs is investigated by means of TEM, SAXS, DSC and RS. In addition to the well known two morphological entities (shish and kebab), a third entity called “transitional zone” has been detected by TEM and two independent SAXS maxima. The transitional zone is characterized by a crystal morphology somewhere in between the shish and kebab crystals and a comparatively high connectivity of molecules along those crystals. In situ SAXS experiments at elevated temperatures reveal the change of the size of this zone with crystallization conditions.Keywords
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