Melt rheological and thermodynamic properties of polyethylene homopolymers and poly(ethylene/?-olefin) copolymers with respect to molecular composition and structure

Various types of polyethylene homopolymers and copolymers, including linear high-density polyethylene (HDPE), branched low-density polyethylene (BLDPE), poly(ethylene vinyl acetate) copolymer (EVA), heterogeneous linear poly(ethylene/α-olefin) copolymer (het-LEAO) or commonly known as linear low-density polyethylene, homogeneous linear poly(ethylene/α-olefin) copolymer (hom-LEAO), and homogeneous branched poly(ethylene/α-olefin) copolymer (hom-BEAO), were evaluated for their melt rheological and thermodynamic properties with emphasis on their molecular structure. Short-chain branching (SCB) mainly controls the density, but it has little effect on the melt rheological properties. Long-chain branching (LCB) has little effect on the density and thermodynamic properties, but it has drastic effects on the melt rheological properties. LCB increases the pseudo-plasticity and the flow activation energy for both the polyethylene homopolymer and copolymer. Compared at a same melt index and a similar density, hom-LEAO has the highest viscosity in processing among all polymers due to its linear molecular structure and very narrow molecular weight distribution. Small amounts of LCB in hom-BEAO very effectively reduce the average viscosity and also improve the flow stability. Both hom-LEAO and hom-BEAO, unlike het-LEAO, have thermodynamic properties similar to BLDPE.