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We here reported the dual melting behaviors with a large temperature difference more than 50 °C without discernible recrystallization endothermic peak in isomorphous poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) (P(HB‐co‐HV)) with a high HV content of 36.2 mol %, and the structure evolution upon heating was monitored by in situ synchrotron wide‐angle X‐ray diffraction/small‐angle X‐ray scattering (WAXD/SAXS) to unveil the essence of such double endothermic phenomena. It illustrated that the thinner lamellae with the larger unit cell and the thicker crystals having the smaller unit cell were melted around the first low and second high melting ranges, respectively. By analyzing in situ WAXD/SAXS data, and then coupling the features of melting behavior, the evolution of the parameters of both crystal unit cell and lamellar crystals, we proposed that the thinner unstable lamellae possess a uniform structure with HV units total inclusion, and the thicker stable lamellae reflect the sandwich structure with HV units partial inclusion. It further affirmed that the thicker sandwich and thinner uniform lamellae formed during the cooling and subsequent isothermal crystallization processes, respectively. These findings fully verify that it is the change of structure of lamellae rather than the melting/recrystallization that is responsible for double melting peaks of isomorphous P(HB‐co‐36.2%HV), and enhance our understanding upon multiple endothermic behaviors of polymers. © 2019 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2019, 57, 1453–1461 [ABSTRACT FROM AUTHOR]

ABSTRACT Structural evolution of gel-spun ultra-high molecular weight polyethylene fibers with high concentration solution via hot stretching process was investigated by in situ small-angle X-ray scattering, in situ wide-angle X-ray diffraction measurements, scanning electron microscopy, and differential scanning calorimetry. With the increase of stretching strain, the long period continuously increases at relative lower stretching temperature, while it first increases and then decreases rapidly at relative higher stretching temperature. The kebab thickness almost keeps constant during the whole hot-stretching process and the kebab diameter continually decreases for all stretching temperatures. Moreover, the length of shish decreases slightly and the shish quantity increases although there is almost no change in the diameter of shish crystals during the hot stretching process. The degree of crystal orientation at different temperatures is as high as above 0.9 during the whole stretching process. These results indicate that the shish-kebab crystals in ultra-high molecular weight polyethylene fibers can transform continuously into the micro-fibril structure composed mostly of shish crystals through the hot stretching process. © 2017 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2018, 56, 225-238 [ABSTRACT FROM AUTHOR]

The ultrahigh molecular weight polyethylene (UHMWPE) fibers were obtained directly from the industrial production line. Two-step industrial hot-drawing-to-specific-drawing ratios were carried out at the temperature of 120 and 130 °C, respectively. Small-angle X-ray scattering (SAXS) measurements using synchrotron radiation were applied to study the evolution of kebab structure and the formation of shish structure. The slight increase of long period and the rapid decrease of lateral sizes indicated the destruction of original lamellae which was accomplished by chain slip resulted in the orientation of lamellae to form shish structure. The decrease of average shish length was explained that the formed new shish structure had shorter shish length than the original shish at the early stage with the high concentration of spinning solution. Wide-angle X-ray diffraction (WAXD) measurements were performed to explore the changes of the degree of orientation of the crystals. It was found that the elevated drawing temperature was benefited to the evolution of the orientational order. The DSC result confirmed the evolution of shish-kebab structure through the melting behavior. [ABSTRACT FROM AUTHOR]

Ultra-high molecular weight polyethylene (UHMWPE)/chitin nanocrystal (CNC) fibers were prepared. Compared with the pure UHMWPE fibers, the ultimate tensile strength and Young's modulus of UHMWPE/CNC fibers are improved by 15.7% and 49.6%, respectively, with the addition of chitin nanocrystals (CNCs) of 1 wt%. The melting temperature ( T ) of UHMWPE/CNC fibers was higher than that of pure UHMWPE fibers. Pure UHMWPE fibers and UHMWPE/CNC fibers were characterized with respect to crystallinity, orientation and kebab structure by wide-angle X-ray diffraction (WAXD), small-angle X-ray scattering (SAXS) and scanning electron microscopy (SEM). It is found that the CNCs act as the shish structure in UHMWPE/CNC fibers and the kebab crystals are grown around the CNCs. There was almost no difference between pure UHMWPE fibers and UHMWPE/CNC fibers in orientation. But the degree of crystallinity of various stages of UHMWPE/CNC fibers was respectively higher than the corresponding stage of pure UHMWPE fibers. Moreover, the addition of 1 wt% CNCs improved the thickness of kebab crystals and accelerated the transformation of kebab to shish. [ABSTRACT FROM AUTHOR]