Effect of the degree of saponification on the rheological and thermal properties of poly(vinyl alcohol) gels

摘要: The rheological and thermal properties of poly(vinyl alcohol) (PVA) gels prepared through freezing-thawing cycles were studied, in order to clarify the relation between structure functional properties. breaking strength PVA increases with increasing degree saponification (DS), i.e. deacetylation, while deformation decreases. endothermic differential scanning calorimetry (DSC) peak accompanying transition from gel sol shifts higher temperatures concentration DS. enthalpy as a function gradually up 25 wt.-%, then it rapidly for DS = 96,0,97,5 98,5 mol-%. A sharp diffraction is observed X-ray pattern 99,9 mol-% but not 96,0 All results rheology, DSC analysis show that only slight increase 97,5 promotes formation ordered regions remarkably.