**Acknowledgement**

We thank to CONACyT for financial support of the project Integral Study of the Quality of Mexican Wheat and its Potential Use, project no. G35201-B,and the project Study of Water Re-distribution in Gluten from Frozen Dough, and its Effect on Protein and Viscoelasticity Changes no. 154090

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**Section 4** 

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**Chapter 13** 

© 2012 Tang and Gao, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

and reproduction in any medium, provided the original work is properly cited.

© 2012 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Micro-Rheological Study on Fully Exfoliated** 

**Crystalline Polymer and Its Viscosity Reduction** 

Molten thermotropic liquid crystalline polymers have physical properties that are dependent on both small molecule liquid crystals and flexible chain polymers. Liquid crystalline polymers (LCPs) are typical examples of self-ordered polymeric systems, due largely to their intrinsic molecular anisotropy. The properties of LCPs are strongly influenced by flow-induced changes in the degree of molecular orientation during

Blends containing small amounts of a thermotropic liquid crystalline polymer (TLCP) in a matrix of thermoplastic have attracted technical interest in recent years for two main reasons. Firstly, by the use of TLCP to enhance the mechanical properties of the matrix polymer through in situ formation of fibrous TLCP dispersion during processing, it may be possible to develop 'self-reinforced' composites that exploit the outstanding tensile properties of fibres made from LCPs. Secondly, it is known that TLCP can act as a flow modifier, resulting in a substantial reduction in pressure drop during melt extrusion. Previous studies by Chan et al.[2] have shown that a small amount of TLCP (1.0 wt %) added to high molecular weight polyethylene (HMMPE, Chevron Phillips Marlex® HXM TR570) caused drastic bulk viscosity reduction (> 95.0%) to occur at 190 oC, when TLCP was in its nematic phase. A significant improvement in extrudate surface smoothness has also been observed, coupled with an increase in the processing window from 34 1/s to up to 1000 1/s. Whitehouse et al. [3] blended 0.2%, 0.5% and 2.0% TLCP with high density polyethylene (HDPE, Chevron Phillips Marlex® HMN 6060), and the blends were then rheologically

**Effect on High Molecular Mass Polyethylene** 

Youhong Tang and Ping Gao

http://dx.doi.org/10.5772/45996

**1. Introduction** 

processing [1].

Additional information is available at the end of the chapter

**Organoclay Modified Thermotropic Liquid** 
