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In this work, the influence of multiwalled carbon nanotubes (MWCNT) and carbon nanotubes modified with COOH groups (MWCNT-COOH) on the structure and properties of thermoplastic polyurethane (PU) were investigated. The samples of nanocomposite were prepared from a mixture of polyurethane and MWCNT in acetone by slow drying at room temperature. The effect of the addition of nanofillers on the spherulite structure of polyurethane and the distribution of the nanofillers in the PU matrix were analysed with optical polarization microscopy. Thermal properties in non-isothermal and isothermal conditions were investigated by differential scanning calorimetry (DSC). The results of contact angle measurement imply that modification of MWCNT surface with COOH groups changes its surface from hydrophobic to hydrophilic (Fig. 2 and Table 1). Optical polarization microscopy showed that the addition of both nanofillers disrupts the coarse spherulite morphology of the polyurethane matrix (Fig. 4 and Fig. 5). It was observed that, at the macro level, the modified MWCNT-COOH filler is better distributed in the PU matrix than is the MWCNT filler (Fig. 5). The DSC results showed that, in non-isothermal conditions, up to a certain amount, both nanofillers accelerate the crystallization of the soft segments of polyurethane. This effect is more pronounced in systems with MWCNT filler (Fig. 9). The results of the crystallization enthalpy during cooling showed that MWCNT filler, despite its worse distribution in the PU matrix, more significantly enhances crystallization of PU’s soft segment than does the MWCNT-COOH filler (Fig. 10). This conclusion can be ascribed to better compatibility between the nonpolar MWCNT filler and the nonpolar soft phase of the PU matrix, as well as to the previous scientific finding that functional groups at MWCNT surface decrease the nucleation effect of MWCNT. By analysing the melting peaks, it can be concluded that the PU systems with MWCNT compared to systems with MWCNT-COOH contain a higher proportion of less ordered crystalline soft phase (Fig. 11). In isothermal conditions, the MWCNT filler accelerates crystallization more significantly than does the MWCNT-COOH filler (Fig. 16). [ABSTRACT FROM AUTHOR]

Properties of poly(L-lactide) (PLLA) were modifi ed using olive stone fl our (OSF) and citrate plasticizers such as tributyl citrate (TBC) and acetyltributyl citrate (TBAC). The properties of blends and composites prepared by applying different processing procedures were investigated. The results of differential scanning calorimetry (DSC) indicate that thermal properties of the samples were greatly affected by processing procedure, without any difference among the chosen plasticizers. Thus, the research has been continued with acetyltributyl citrate. OSF slightly affects thermal properties of PLLA; the greatest infl uence is on the crystallization of PLLA. Plasticizer lowers the value of thermal transition temperatures, but increases the crystallinity of PLLA. Non-isothermal thermogravimetric analysis (TGA) showed that addition of OSF deteriorates the thermal stability of PLLA while TBAC improves it. Scanning electron microscope (SEM) images confi rmed weak interactions between PLLA and OSF and no infl uence of TBAC on it. According to Fourier transform infrared spectroscopy (FT-IR) spectrums in plasticized composites only hydrogen bonds were formed. OSF reduces the fl exibility and the strength of PLLA while TBAC increases the fl exibility and signifi cantly reduces the strength of PLLA. Thermal properties of the investigated blends and composites, especially the process of crystallization and melting of PLLA crystals have been affected by ageing. Biodegradation of prepared PLLA samples in the soil was increased substantially by addition of OSF and TBAC, but TBAC has a lower infl uence. The migration of plasticizer at elevated temperatures increases with time exposure to given temperatures. In such conditions OSF facilitates migration of TBAC from the investigated composites. Migration of plasticizer from samples immersed in food-simulating solvents increases with time exposure to food-simulating solvents. Therefore, thermal properties of the investigated samples have been changed. [ABSTRACT FROM AUTHOR]