PHYSICAL AGING OF HIGH-PERFORMANCE THERMOPLASTICS - ENTHALPY RELAXATION IN PEK-C AND PES-C

The developments of physical aging in phenolphthalein poly(aryl-ether-ketone) (PEK-C) and poly(aryl-ether-sulfone) (PES-C) with time at two aging temperatures up to 20 K below their respective glass transition temperatures (T-g = 495 and 520 K) have been studied using differential scanning calorimetry (DSC). Substantial relaxation within the aging course of several hours were observed by detecting T-g decreasing during physical aging process at the two aging temperatures. The relaxation processes of both polymers are extremely nonlinear and self-retarding. The time dependencies of their enthalpies during the initial stages of annealing were approximately modeled using the Narayanaswamy-Tool model. The structure relaxation parameters obtained from this fitting were used to predict the possibility of physical aging occurring at their respective using temperatures. (C) 1995 John Wiley and Sons, Inc.

In vivo antioxidant activity of polysaccharide fraction from Porphyra haitanesis (Rhodephyta) in aging mice

Sulfated polysaccharide fraction F2 from Porphyra haitanesis (Rhodephyta) showed inhibitory effect on the in vitro lipid peroxidation. In the present study, the age-related changes in the antioxidant enzyme activity, lipid peroxidation, and total antioxidant capacity (TAOC) in different organs in mice were investigated and the in vivo antioxidant effect of F2 in aging mice was checked. Increased endogenous lipid peroxidation and decreased TAOC were observed in aging mice. Intraperitoneal administration of F2 significantly decreased the lipid peroxidation in a dose-dependent manner. F2 treatment increased TAOC and the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in all the organs tested in aging mice. It is concluded that the sulfated polysaccharide fraction F2 can be used in compensating the decline in TAOC and the activities of antioxidant enzymes and thereby reduces the risks of lipid peroxidation. (C) 2003 Elsevier Science Ltd. All rights reserved.