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Issue 9, 2012
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Poly(p-dioxanone)–poly(ethylene glycol) network: synthesis, characterization, and its shape memory effect

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Abstract

Multi-shape polymers have recently attracted growing interest on account of their ability to switch between multiple shapes in a predetermined way. In this work, thermally induced shape-memory PPDO–PEG networks with well-defined architecture have been designed and prepared by coupling hydroxyl-telechelic three-arm star-shaped PPDO and PEG diol precursors with HDI in 1,2-dichloroethane. The molecular weight and the feed ratio of the two precursors affected the gel content and the cross-link density of the network. The DSC analysis indicated that increasing the content of a precursor, or its molecular weight, was helpful in enhancing the crystallization degree of its own domains. The testing of dual-shape and triple-shape effects of networks showed that composition and cross-link density played an important role. As a typical sample, PPDO(9k)65–PEG(6k)35 exhibits a triple-shape effect, which possesses two separate and apparent melting endothermic peaks for the PPDO and PEG segments respectively.

Graphical abstract: Poly(p-dioxanone)–poly(ethylene glycol) network: synthesis, characterization, and its shape memory effect

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Article information


Submitted
06 May 2012
Accepted
07 Jun 2012
First published
13 Jun 2012

Polym. Chem., 2012,3, 2508-2516
Article type
Paper

Poly(p-dioxanone)–poly(ethylene glycol) network: synthesis, characterization, and its shape memory effect

Y. Niu, P. Zhang, J. Zhang, L. Xiao, K. Yang and Y. Wang, Polym. Chem., 2012, 3, 2508
DOI: 10.1039/C2PY20311A

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