| 水煮对聚丙烯注射件力学性能的影响 |
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| 引用本文： | 方翠,牛春梅.水煮对聚丙烯注射件力学性能的影响[J].河北工业科技,2001,18(4):28-31. |
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| 作者姓名： | 方翠 牛春梅 |
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| 作者单位： | 1. 河北科技大学图书馆
2. 河北科技大学材料与工程学院 |
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| 摘 要： | 着重研究了不同水煮时间对聚丙烯 ( PP)注射件力学性能的影响 ,并用相差显微镜和扫描电镜从微观上对水煮前后注射件的形态结构进行了分析。结果表明 :制件于 90℃的温度下水煮 3 0 d后 ,PP综合力学性能提高 ,表明 PP具有较好的耐热水性能。
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| 关 键 词： | 聚丙烯 水煮 力学性能 |
| 文章编号： | 1008-1534(2001)04-0028-04 |
| 修稿时间： | 2001年3月12日 |
Effect of Water Cooking on Mechanical Properties of Polypropylene Injection Mouldings |
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| FANG Cui ,NIU Chun-mei.Effect of Water Cooking on Mechanical Properties of Polypropylene Injection Mouldings[J].Hebei Journal of Industrial Science & Technology,2001,18(4):28-31. |
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| Authors: | FANG Cui NIU Chun-mei |
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| Institution: | FANG Cui 1,NIU Chun-mei 2 |
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| Abstract: | The effect of various water cooking time on PP mechanical properties is studied.The morphology structure of PP injection mouldings is analyzed before and after water cooking through polarization microscope and scanning electron microscope(SEM).The results show that the comprehensive mechanical properties of PP are improved after 30 days cooking in 90 ℃ water,indicating that PP has better resistance to hot water. |
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| Keywords: | Polypropylene water cooking mechanical properties |
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