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Salami particles

Figure 8.1. TEM micrographs of (a) ABS resin and (b) as-polymerized ABS latex by the OsO staining and fixation method [Kato, 1967]. In micrograph (a), polybutadiene phase is stained. SAN particles are occluded in the rubber particles. In micrograph (b), a latex particle is embedded in agar-agar/polybutadiene latex mixture and stained by OsO. The occluded SAN particles are clearly seen. Surface grafted SAN partly covers the salami particle. Figure 8.1. TEM micrographs of (a) ABS resin and (b) as-polymerized ABS latex by the OsO staining and fixation method [Kato, 1967]. In micrograph (a), polybutadiene phase is stained. SAN particles are occluded in the rubber particles. In micrograph (b), a latex particle is embedded in agar-agar/polybutadiene latex mixture and stained by OsO. The occluded SAN particles are clearly seen. Surface grafted SAN partly covers the salami particle.
Fig. 8.40 Pull-in of the in situ-fonned inverse Y-type graft copolymer to form fine salami particle... Fig. 8.40 Pull-in of the in situ-fonned inverse Y-type graft copolymer to form fine salami particle...
Fig. 11.2 Multiple crazing in mPS TEM micrograph of the ultrathin section of HIPS with salami particles of rubber and crazes at early stage of deformation. Arrow indicates tensile direction. Scale bar 1 pm (From Heckmann et al. (2005) reproduced with permission of Taylor and Francis)... Fig. 11.2 Multiple crazing in mPS TEM micrograph of the ultrathin section of HIPS with salami particles of rubber and crazes at early stage of deformation. Arrow indicates tensile direction. Scale bar 1 pm (From Heckmann et al. (2005) reproduced with permission of Taylor and Francis)...
Internal structure of the rubber particles is very important from the point of view of both initiation and stabilization of the matrix deformation. Generally, three types of rubber particles are used for toughening. In HIPS and solution ABS, salami particles obtained during polymerization process are preferred. These particles contain much occluded matrix so that the particles are sufficiently large for initiating crazing, while the rubber content is relatively low, which limits the... [Pg.1273]

There are some interesting types of structure or morphology, which are named after culinary products, like shish kebab structures (from schaschlik) in PE and PP or salami particles in HIPS. They are listed in Part III in Table 4. [Pg.19]

Figure 1.51 Two sections from a section series from the same place of a HIPS sample section 7 (at the bottom) Is about 700 nm deeper in the sample than section 1 (at the top), changes In the shape and size of the salami particles are visible (OSO4 stained,... Figure 1.51 Two sections from a section series from the same place of a HIPS sample section 7 (at the bottom) Is about 700 nm deeper in the sample than section 1 (at the top), changes In the shape and size of the salami particles are visible (OSO4 stained,...
Figure 1.59 (top) Salami particles in HIPS visible in sections of different thickness ... [Pg.59]

Figure 5.1 Relatively large rubber particles with PS inclusions ( salami particles ) in HIPS OSO4 stained, ultrathin section, TEM... Figure 5.1 Relatively large rubber particles with PS inclusions ( salami particles ) in HIPS OSO4 stained, ultrathin section, TEM...
HIPS with salami particles of EPT (ethylene-propylene terpolymer) ... [Pg.343]

HIPS with large salami particle, deformed ... [Pg.352]

PBA particles Salami particles Sheaf-like structure Shish kebab structure Skin-core structure Spheres... [Pg.588]


See other pages where Salami particles is mentioned: [Pg.587]    [Pg.230]    [Pg.270]    [Pg.552]    [Pg.552]    [Pg.1230]    [Pg.46]    [Pg.51]    [Pg.58]    [Pg.248]    [Pg.262]    [Pg.300]    [Pg.303]    [Pg.303]    [Pg.304]    [Pg.331]    [Pg.342]    [Pg.342]    [Pg.342]    [Pg.343]    [Pg.343]    [Pg.344]    [Pg.344]    [Pg.344]    [Pg.345]    [Pg.345]    [Pg.346]    [Pg.346]    [Pg.346]    [Pg.347]    [Pg.348]    [Pg.348]    [Pg.350]    [Pg.351]    [Pg.352]    [Pg.356]    [Pg.356]    [Pg.592]   
See also in sourсe #XX -- [ Pg.230 ]




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