Network structure and compositional effects on tensile mechanical properties of hydrophobic association hydrogels with high mechanical strength

被引:167
|
作者
Jiang, Guoqing [1 ,2 ]
Liu, Chang [1 ]
Liu, Xiaoli [1 ]
Chen, Qingrui [1 ]
Zhang, Guohui [1 ]
Yang, Meng [1 ]
Liu, Fengqi [1 ]
机构
[1] Jilin Univ, Coll Chem, Changchun 130012, Peoples R China
[2] Daqing Oilfield Co Ltd, Explorat & Dev Res Inst, Daqing 163453, Peoples R China
关键词
Network structure; Mechanical properties; Hydrophobic association hydrogel; NANOCOMPOSITE HYDROGELS; MODIFIED POLYACRYLAMIDES; SURFACTANT; ACRYLAMIDE; BEHAVIOR; CLAY; COPOLYMERIZATION; MICROSTRUCTURE; RUBBER; GELS;
D O I
10.1016/j.polymer.2010.01.061
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Hydrophobic association hydrogels (HA-gels) were successfully prepared through micellar copolymerization of acrylamide (AM) and a small amount of octylphenol polyoxyethylene acrylate (OP-4-AC) in an aqueous solution containing sodium dodecyl sulfate (SDS). HA-gels exhibited excellent mechanical properties and transparency. Especially. HA-gels possessed the capability of re-forming, such as self-healing and molding From Fourier transform infrared, swelling behavior and re-forming capability of HA-gels, the network structure was established On the basis of the micellar copolymerization theory, the statistical molecular theory of rubber elastic, and using uniaxial stretching data, the length of the hydrophobic microblocks, the effective network chain density and the molecular weight of the chain length between cross-linking points were evaluated for all HA-gels, furthermore, they were also evaluated for the region of medium deformation by the Mooney-Rivlin theory For HA-gels, we investigated in detail the effects of the content of compositions in the initial solution, OP-4-AC, SDS and AM, on their tensile mechanical properties on the basis of the proposed network structure The results clearly indicate their tensile strength, fracture energy, elastic modulus, and elongation strongly depended on their composition content (C) 2010 Elsevier Ltd All rights reserved
引用
收藏
页码:1507 / 1515
页数:9
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