Effect of the extrusion variables and chips water content on the thermal and molecular weight characteristics of nylon 6-6

A research has been undertaken to determine the effect of melt temperature on the thermal properties of nylon 6-6. UV spectroscopy and TGA showed that nylon 6-6 is the least stable above the commercial processing temperatures of the polymer and can lead to changes in the degree of polymerization. Also the rheological behavior of polyamide 6-6 samples with different initial moisture levels is investigated. For this reason nylon chips with several water content were used to determine its effect on the melt molecular weight of nylon. Investigations indicate that water content has a strong effect on the rheological properties of nylons. If the amount of water is less than that prescribed by the thermodynamic equilibrium constant, the reaction proceeds toward further condensation, and the molecular weight increases. If the amount of water is more than the equilibrium value, the reaction goes in the direction of hydrolysis, consequently the molecular weight decreases

Keywords:

Nylon 6 , Nylon 6 , 6 , Water content , Viscosity , Thermal degradation