Free Volume, Molecular Mobility and Polymer Structure: Towards the Rational Design of Multi-Functional Materials

• Authors: M. Roussenova , D. Hughes , J. Enrione , P. Diaz-Calderon , E. Sivaniah , Q. Song , J. Ubbink , P. Beavis , A. Swain , M. Alam
• Languages of publication: EN

Abstracts

EN

In this short paper we illustrate the versatility of positron annihilation lifetime spectrometry when used for material characterisation by presenting a selection of recent lifetime studies carried out on novel polymeric materials with a wide range of potential industrial applications. We highlight the importance of local free volume in governing the macroscopic properties (e.g. permeation properties, mechanical strength) of these materials and how lifetime measurements can be used in conjunction with a number of complementary techniques in order to establish composition-structure-property relationships for these systems.

Keywords

EN

78.70.Bj; 82.35.Pq; 66.30.je; 82.35.Np; 81.05.Qk

Discipline

• 78.70.Bj: Positron annihilation(for positron states, see 71.60.+z in electronic structure of bulk materials; for positronium chemistry, see 82.30.Gg in physical chemistry and chemical physics)
• 82.35.Pq: Biopolymers, biopolymerization(see also 87.15.rp Polymerization in biological and medical physics)
• 82.35.Np: Nanoparticles in polymers(see also 81.07.-b Nanoscale materials and structures: fabrication and characterization)
• 81.05.Qk: Reinforced polymers and polymer-based composites
• 66.30.je: Diffusion of gases

• Publisher: Institute of Physics, Polish Academy of Sciences
• Journal: Acta Physica Polonica A
• Year: 2014
• Volume: 125
• Issue: 3
• Pages: 801-805

Dates

published

2014-03

Contributors

author

M. Roussenova

• H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK

author

D. Hughes

• H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK

author

J. Enrione

• Department of Food Science and Technology, Universidad de Santiago de Chile Av. Ecuador 3343, Estación Central, Santiago, Chile

author

P. Diaz-Calderon

• Department of Food Science and Technology, Universidad de Santiago de Chile Av. Ecuador 3343, Estación Central, Santiago, Chile

author

E. Sivaniah

• University of Cambridge, Cavendish Laboratory, Biological and Soft Systems Section, Cambridge CB3 0HE, UK

author

Q. Song

• University of Cambridge, Cavendish Laboratory, Biological and Soft Systems Section, Cambridge CB3 0HE, UK

author

J. Ubbink

• H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK
• Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland

author

P. Beavis

• AWE, Aldermaston, Reading, RG7 4PR, UK

author

A. Swain

• AWE, Aldermaston, Reading, RG7 4PR, UK

author

M. Alam

• H.H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, UK

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Identifiers

DOI

10.12693/APhysPolA.125.801