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The confined interaction is important to understand the melting and crystallization of polymers within single-wall carbon tube (SWNT). However, it is difficult for us to observe this interaction. In the current work, the structures and behaviors of melting and crystallization for polyethylene (PE) clusters confined in armchair single-walled carbon nanotubes ((n,n)-SWNTs) are investigated and examined based on molecular dynamics (MD) simulations. The nonbonded energies, structures, Lindemman indices, radial density distributions, and diffusion coefficients are used to demonstrate the features of melting phase transition for PE clusters confined in (n,n)-SWNTs. The chain end-to-end distance (R(n)) and chain end-to-end distribution are used to examine the flexibility of the PE chain confined in SWNT. The global orientational order parameter (P2) is employed to reveal the order degree of whole PE polymer. The effect of polymerization degree on melting temperature and the influence of SWNT chirality on structure of PE cluster are examined and discussed. Results demonstrate that within the confined environment of SWNT, PE clusters adopt novel co-axial crystalline layer structure, in which parallel chains of each layer are approximately vertical to tube axis. The disordered-ordered transformation of PE chains in each layer is an important structural feature for crystallization of confined PE clusters. SWNTs have a considerable effect on the structures and stabilities of the confined PE clusters.
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http://dx.doi.org/10.1007/s00894-014-2564-2 | DOI Listing |
Mater Horiz
September 2025
College of Polymer Science and Engineering, Sichuan University, State Key Laboratory of Advanced Polymer Materials, Chengdu, 610065, Sichuan, China.
Mechanical stimuli-responsive shape transformations, exemplified by mimosa leaves, are widespread in nature, yet remain challenging to realize through facile fabrication in synthetic morphing materials. Herein, we demonstrate stretch-activated shape-morphing enabled by an elastic-plastic bilayer structure assembled dynamic crosslinking. Through dioxaborolane metathesis, a dynamic, crosslinked polyolefin elastomer (POEV) with elasticity and a co-crosslinked POE/paraffin wax blend (POE/PW-V) with tunable plasticity are prepared.
View Article and Find Full Text PDFNanoscale Adv
July 2025
University of Kentucky, Department of Chemical and Materials Engineering 177 F.P. Anderson Tower Lexington Kentucky 40506-0046 USA
The crystallization behavior of ionic liquids (ILs) 1-butyl-3-methylimidazolium [BMIM] hexafluorophosphate [PF] and chloride [Cl] is investigated upon confinement in 2.3 or 8.2 nm diameter silica nanopore arrays, along with the effects of covalently modifying the pore walls with 1-(3-trimethoxysilylpropyl)3-methylimidazolium [TMS-MIM] groups.
View Article and Find Full Text PDFAdv Sci (Weinh)
September 2025
Department Chemie- und Bioingenieurwesen, Lehrstuhl für Chemische Reaktionstechnik (CRT), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstr. 3, 91058, Erlangen, Germany.
The supported catalytically active liquid metal solution (SCALMS) concept is based on catalytically active metals dissolved in a low-melting-point liquid metal matrix. These solid alloy particles, deposited over a high area support, transform into a liquid alloy under reaction conditions. In this work, GaPt SCALMS materials of varying composition are investigated and focus on the change in the alloy composition during preheating, the actual high temperature propane dehydrogenation at 823 K, and after cool-down.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
This study compared the effects of phosphorylated modified long-chain inulin (PF) with low (PF1), medium (PF3), and high (PF6) degrees of substitution on the rheological, thermal, gluten network depolymerization characteristics, and microstructure of unfrozen and frozen dough. The results showed that PF increased G', G", Tp, and ΔH of unfrozen and frozen dough. Gluten protein analysis revealed that PF significantly increased the SS and α-helix content in gluten, with 3 %FPF3 showing an 11.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China. Electronic address:
The formation and recrystallization of ice crystals during freezing causes irreversible structural damage to the dough matrix, which is characterized by the cold denaturation of the gluten protein structure and the degradation of the gluten network structure. Polysaccharides are widely used to improve the quality of frozen dough owing to their excellent water-holding and viscosity. Current research has shown that polysaccharides mitigate the physical damage of ice crystals on the gluten protein structure mainly by modifying the water status of frozen dough to inhibit the ice crystallization process.
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