A fast real time measurement system to track in and out of plane optical retardation/ birefringence, true stress, and true strain during biaxial stretching of polymer films.
An instrumented and highly integrated biaxial stretching system was designed and constructed to obtain true stress, true strain, and optical behavior of polymeric films during biaxial stretching. With programmable drive motors, any form of temporally varying biaxial deformation profiles, including linear, exponential, logarithmic as well as cyclic, can be applied to a square-shaped films. This machine allows the investigation of mechano-optical behavior of films under profiles captured in industrial processes. To overcome the edge effects, the samples are painted with a dot pattern that is imaged using a high speed video capture system. This system accurately determines the locations of the each dot matrix in subsequent images acquired and calculates the true strains in both directions. The in-plane optical retardation is determined using spectral birefringence method that uses polarized white light and optical spectrometer in the optical train. This is carried out automatically at less than 10 nm in retardation resolution with the light beam passing through the symmetry center of the sample. Out of plane retardation is measured with an identical optical train tilted 45° to the plane of the film with its light beam going through the same spot on the sample as 0° beam. The true stress and birefringences are calculated with the determined instantaneous thickness of the film. With this system, the stress optical behavior of PET's is determined up to very large deformation levels at moderate to high deformation rates. Beyond the initial linear stress optical behavior, these films exhibit sudden positive deviation from linearity and this start of nonlinearity was directly associated with the stress induced crystallization.
Real-Time Characterization of Physical Changes in Polyimide Film Formation: From Casting to Imidization
Drying and imidization of PMDA–ODA solutions in NMP were investigated by a novel custom designed measurement system that tracks real time weight, thickness, surface temperature, and in-plane and out-of-plane birefringence. At low temperature drying stage, the weight and thickness reductions occurred rapidly as a result of solvent evaporation. All the parameters started leveling off while the out of plane birefringence steadily increased and reached a plateau at longer drying times. When the temperature was increased for imidization reaction, additional weight loss accompanied by temporary reduction of birefringence was observed due to evaporation of bound solvent as solvent molecules decomplexed from the polymer chains and plasticized the film. During the latter stage, out-of-plane birefringence rose rapidly due to increased intrinsic birefringence of the polymer chains due to imidization reaction and orientation of polymer chains with their chain axes preferentially oriented in the film plane. Throughout...
New Sweet-Tasting C21-Pregnane Glycosides from Pericarps of Myriopteron extensum.
Ten novel C21 pregnane glycosides, extensumside C-L (1-10), were isolated as highly sweet-tasting substances from the edible pericarps of Myriopteron extensum (Wight) K. Schum by sensory-guided fractionation and purification. Their structures were determined through 1D and 2D NMR, such as HSQC, HMBC, 1H-1H COSY, HSQC-TOCSY, and ROESY, as well as other spectroscopic analysis combined with chemical evidence. These compounds shared the same aglycone, 3β,16α-dihydroxy-pregn-5-en-20-one, and contained the deoxysugar chain and the glucose chain which were linked to C-3 and C-16 of the aglycone, respectively. The sweetness potency was evaluated by a human sensory panel test and preliminary structure-taste relationship was discussed. The sweetness intensities of these compounds are between 50 and 400 times greater than that of sucrose. Furthermore, quantitation analyses of compounds 1, 3, 4, and 6 in different parts of M. extensum indicated that the concentrations of these sweet components in the pericarps are obviously higher than those in stems and roots.