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Thermo-Hydro-Glycol Ageing of Polyamide 6,6: Microstructure-Properties Relationships.

Clément Laügt1, Jean-Luc Bouvard1, Gilles Robert2

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|October 14, 2022
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Summary

Thermo-hydro-glycol ageing of polyamide 66 (PA66) causes plasticization and embrittlement due to molar mass loss. Microstructural changes, including crystallinity, significantly influence PA66 stiffness.

Keywords:
PA66mechanical behaviormicrostructurethermo-hydro-glycol ageing

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Area of Science:

  • Materials Science
  • Polymer Science
  • Mechanical Engineering

Background:

  • Polyamide 66 (PA66) is widely used but susceptible to degradation from environmental factors.
  • Understanding thermo-hydro-glycol ageing is crucial for predicting PA66 performance in automotive applications.

Purpose of the Study:

  • To investigate microstructural changes in PA66 during ageing in antifreeze fluid.
  • To correlate these microstructural evolutions with changes in mechanical properties.
  • To provide a comprehensive analysis of aged PA66.

Main Methods:

  • Samples immersed in water and ethylene glycol at various times and temperatures.
  • Microstructural analysis: average molar mass, spherulite diameter, lamellae thickness, crystallite size, crystal perfection, and crystallinity index.
  • Mechanical testing: Dynamic Mechanical Analysis (DMA), tensile testing, and Digital Image Correlation (DIC) for strain field measurement.

Main Results:

  • Ageing led to significant plasticization and a decrease in average molar mass.
  • Embrittlement of PA66 was observed, linked to molar mass reduction.
  • Alterations in crystalline structure directly impacted the stiffness of PA66.

Conclusions:

  • Water and ethylene glycol absorption cause intense plasticization in PA66.
  • Molar mass loss is a key factor in the embrittlement of aged PA66.
  • Crystalline structure modifications are critical determinants of PA66 stiffness under ageing conditions.