{"title":"乙二醛交联聚乙烯醇与淀粉共混物的研究","authors":"Ravindra V. Gadhave, P. Mahanwar, P. Gadekar","doi":"10.4236/ojpchem.2019.94007","DOIUrl":null,"url":null,"abstract":"The aim of this study is to analyze the various compositions of polyvinyl \nalcohol (PVA) and starch blends. The blends have been cross-linked with glyoxal \nto enhance its properties. The hydroxyl groups of PVA and starch react with \nglyoxal via formation of acetal bonds; hence crosslinking could take place. The cross-linking of glyoxal is \nobserved in various analytical methods such as DSC and FTIR. The cross-linked \nblends showed better thermal and mechanical properties. Viscosity, tensile \nshear strength, pencil hardness and ultimate stress were evaluated to estimate \nthe changes due to cross-linking. It was observed that the cross-linking is \ndirectly proportional to starch, since the starch hydroxyl groups are easily \naccessible for reacting. The cross-linked blend showed better cohesion between \nits chains, thereby increasing glass transition temperature. It was reflected \nin the subsequent increase in tensile strength properties.","PeriodicalId":19592,"journal":{"name":"Open Journal of Polymer Chemistry","volume":"20 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Study on Various Compositions of Polyvinyl Alcohol and Starch Blends by Cross-Linking with Glyoxal\",\"authors\":\"Ravindra V. Gadhave, P. Mahanwar, P. Gadekar\",\"doi\":\"10.4236/ojpchem.2019.94007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study is to analyze the various compositions of polyvinyl \\nalcohol (PVA) and starch blends. The blends have been cross-linked with glyoxal \\nto enhance its properties. The hydroxyl groups of PVA and starch react with \\nglyoxal via formation of acetal bonds; hence crosslinking could take place. The cross-linking of glyoxal is \\nobserved in various analytical methods such as DSC and FTIR. The cross-linked \\nblends showed better thermal and mechanical properties. Viscosity, tensile \\nshear strength, pencil hardness and ultimate stress were evaluated to estimate \\nthe changes due to cross-linking. It was observed that the cross-linking is \\ndirectly proportional to starch, since the starch hydroxyl groups are easily \\naccessible for reacting. The cross-linked blend showed better cohesion between \\nits chains, thereby increasing glass transition temperature. It was reflected \\nin the subsequent increase in tensile strength properties.\",\"PeriodicalId\":19592,\"journal\":{\"name\":\"Open Journal of Polymer Chemistry\",\"volume\":\"20 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Open Journal of Polymer Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4236/ojpchem.2019.94007\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Open Journal of Polymer Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4236/ojpchem.2019.94007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study on Various Compositions of Polyvinyl Alcohol and Starch Blends by Cross-Linking with Glyoxal
The aim of this study is to analyze the various compositions of polyvinyl
alcohol (PVA) and starch blends. The blends have been cross-linked with glyoxal
to enhance its properties. The hydroxyl groups of PVA and starch react with
glyoxal via formation of acetal bonds; hence crosslinking could take place. The cross-linking of glyoxal is
observed in various analytical methods such as DSC and FTIR. The cross-linked
blends showed better thermal and mechanical properties. Viscosity, tensile
shear strength, pencil hardness and ultimate stress were evaluated to estimate
the changes due to cross-linking. It was observed that the cross-linking is
directly proportional to starch, since the starch hydroxyl groups are easily
accessible for reacting. The cross-linked blend showed better cohesion between
its chains, thereby increasing glass transition temperature. It was reflected
in the subsequent increase in tensile strength properties.