Influence of Additives and Processing Conditions on Polymer Crystallization Measured by Fast Scanning DSC
Jürgen E.K. Schawe
Mettler Toledo AG
The structure formation of polymers during processing is an important factor for the resulting mechanical properties and temperature stability of polymer products. For investigations in this context the potential of conventional Thermal Analysis Techniques is restricted because of the relatively low scanning rate. As a result, reorganization during heating changes the initial structure during the measurements and slow cooling rates do not permit the crystallization due to high supercooling. To overcome these limitations chip calorimeters with very high scanning rates of up to 40000 K/s have been developed. Because of a time constant in the millisecond range, this technique can be also used for the kinetic analyses of fast isothermal crystallization processes or chemical reactions. In this presentation we discuss strategies to use this technique to study the influence of additives and molecular modifications on structure formation at technically relevant supercooling, even for polymer composites. Examples of polymer extrusion and laser sintering show the practical use of this technique for the improvement of compounding and processing conditions.
Jürgen E. K. Schawe has worked for Mettler Toledo AG in Schwerzenbach, Switzerland since 1999. He is Senior Application Scientist in the Department of Material Characterization. From 1992 to 1999 he worked in the Section of Calorimetry at the University of Ulm (Germany). Prior to this he worked at the University of Rostock in the Polymer Physics Group. Dr. Schawe received his Ph.D. in solid state physics in 1984. He was awarded the 2010 STK Award of Applied Chemical Thermodynamics by the Swiss Society for Thermal Analysis and Calorimetry. Dr. Schawe has published 53 articles in scientific journals and has been awarded 4 patents.
Friday, September 27
Michael's Restaurant at Shoreline Park Mountain View, CA 94043
6 PM social hour
7 PM dinner
8 PM lecture
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Breast of Chicken, Picatta