Small fiber branching

The demand for special synthetic fibers for the composites industry has been growing continuously. In this context special means that these fibers have some unique properties making them applicable to build high strength, highly functional or smart materials and composites or they can modify the mechanical properties of composites even if applied only in a small amount. In the last two decades the research on fibers branched basically into three different subdirections. 

Fibrillated Fibers. Instead of extmding cellulose acetate into a continuous fiber, discrete, pulp-like agglomerates of fine, individual fibrils, called fibrets or fibrids, can be produced by rapid precipitation with an attenuating coagulation fluid. The individual fibers have diameters of 0.5 to 5.0 ]lni and lengths of 20 to 200 )Jm (Fig. 10). The surface area of the fibrillated fibers are about 20 m /g, about 60—80 times that of standard textile fibers. These materials are very hydrophilic an 85% moisture content has the appearance of a dry soHd (72). One appHcation is in a paper stmcture where their fine fiber size and branched stmcture allows mechanical entrapment of small particles. The fibers can also be loaded with particles to enhance some desired performance such as enhanced opacity for papers. When filled with metal particles it was suggested they be used as a radar screen in aerial warfare (73). 

Molecular Interactions. Various polysaccharides readily associate with other substances, including bile acids and cholesterol, proteins, small organic molecules, inorganic salts, and ions. Anionic polysaccharides form salts and chelate complexes with cations some neutral polysaccharides form complexes with inorganic salts and some interactions are stmcture specific. Starch amylose and the linear branches of amylopectin form inclusion complexes with several classes of polar molecules, including fatty acids, glycerides, alcohols, esters, ketones, and iodine/iodide. The absorbed molecule occupies the cavity of the amylose helix, which has the capacity to expand somewhat to accommodate larger molecules. The starch—Hpid complex is important in food systems. Whether similar inclusion complexes can form with any of the dietary fiber components is not known. 

Branching and cross-linking in fibers are undesirable since they disrupt crystal formation. However, a small amount of cross-linking may increase some physical properties such as tensile strength if incorporated in the polymer after the material is suitably drawn and processed. 

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