2 resultados para Polysiloxanes
em Chinese Academy of Sciences Institutional Repositories Grid Portal
Resumo:
The synthesis of new chiral smectic A (S-A) side-chain liquid crystalline polysiloxanes (LCPs) and ionomers (LCIs) containing 4-allyloxy-benzoyl-4-(S-2-ethylhexanoyl) p-benzenediol his ate (ABB) as mesogenic units and 4-[[4-(2-propenyloxy)phenyl] azo]benzensulfonic acid (AABS) as nonmesogenic units is presented. The chemical structures of the monomers and polymers are confirmed by FTIR spectroscopy or H-1-NMR. Differential scanning calorimetry (DSC), optical polarizing microscopy, and X-ray diffraction measurements reveal that all the polymers P-I-P-IV and ionomers P-V-P-VI exhibit S-A texture. The results seem to demonstrate that the tendency toward the S-A-phase region increases with increasing sulfonic acid concentration, and the thermal stability of the S-A phase is determined by the flexibility of the polymer backbones and the interactions of sulfonic acid groups. (C) 2001 John Wiley & Sons, Inc.
Resumo:
A new series of network liquid crystal polymers were synthesized by graft copolymerization of the difunctional mesogenic monomer 4-allyloxy-benzoyloxy-4'-allyloxybiphenyl (M) upon polymethylhydrosiloxane (PMHS). Monomer M acted not only as a mesogenic unit but also as a crosslinker for the network polymers. The chemical structures of the polymers were confirmed by IR spectroscopy. DSC, TGA, and X-ray scattering were used to measure their thermal properties and mesogenic properties. The glass transition temperature (T-g) of these network liquid crystal polymers was increased when the monomer was increased, and T-d (temperature of 5% weight loss) at first went up and reached a maximum at P, then went down. The slightly crosslinked polymers (P, P,) show rubber-like elasticity, so it was called liquid-crystal elastomer. Network polymers will lose elasticity property with a highly crosslinked degree, and turn into thermosetting polymers (P-4, P-5). All polymers exhibited a smectic texture by X-ray scattering.