Moisture effects on the glass transition and the low temperature relaxations in semiaromatic polyamides

✍ Scribed by Youngsoo Park; Jaeyoung Ko; Tae-Kwang Ahn; Soonja Choe

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 187 KB
• Volume: 35
• Category: Article
• ISSN: 0887-6266
• DOI: 10.1002/(sici)1099-0488(19970415)35:5<807::aid-polb9>3.0.co;2-i

✦ Synopsis

The influence of moisture absorption on the primary (glass) transition ( T a or T g ) and the low temperature relaxations of semiaromatic amorphous polyamides synthesized by isomeric aliphatic diamine and metha or para oriented phthalicdiacids has been investigated by means of differential scanning calorimeter (DSC) and dynamic mechanical thermal analyser (DMTA). The glass transition of semiaromatic polyamides was lowered due to the water absorption, and the b and the g relaxations were as well. From the observed T g and the difference in the heat capacity, the calculated T g depression per 1 wt % water content was 12.3 K and the result was in good agreement with the experimental data. The depression of the glass transition may be expressed by the same manner as the plasticization of nylon 6 by water. The depressed b relaxation observed in the specimen containing a few percent of moisture was splitted into two transitions due to the reduction of water content, of which one was the elevation of the T b and another was the simultaneous appearance of the T g , and then the single T g solely was observed for the completely dried specimen. The T g seemed to be merged into or not to be observed by the large and broad T b transition when the sample was governed by a few percent of water, then it was emerged from the T b due to water desorption. Thus, the T b is believed to arise from the intermolecular hydrogen bonding between water molecules or between water and amide groups in wet polyamides. In addition, the g relaxation originated from the peptide groups is attributable to the inter-and intramolecular hydrogen bonding between amide groups.