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The influence of chain length and branching on the glass transition temperature of some polyglucosans

✍ Scribed by J.M.G. Cowie; Susan A.E. Henshall

Publisher
Elsevier Science
Year
1976
Tongue
English
Weight
352 KB
Volume
12
Category
Article
ISSN
0014-3057

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✦ Synopsis

Abstract~Glass transition temperatures have been measured as a function of chain length for amylose acetate, amylose propionate and cellulose carbanilate derivatives using DSC and torsional braid techniques. Critical chain lengths could be predicted if the anhydroglucose ring was treated as a rigid unit in the amylose chain but as a more flexible entity in cellulose. The dependence of T o on M was not predicted adequately by the Gibbs DiMarzio theory over the complete molecular weight range. Branching was found to lower the glass transition temperature, but the effect was relatively small.

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