C(60) reduces the flammability of polypropylene nanocomposites by in situ forming a gelled-ball network.

The thermal and flame retardancy properties of polypropylene/fullerene (PP/C(60)) nanocomposites were investigated by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and cone calorimetry with the C(60) loading varied from 0.5 to 2% by weight. Dispersion of C(60) in the PP matrix was characterized by transmission electron microscopy (TEM) and optical microscopy (OM). TGA and DSC results showed that the presence of C(60) could remarkably enhance the thermal property and cone calorimeter measurements suggested that C(60) could to some extent reduce the flammability of PP, with a significant reduction in peak heat release rate and a much longer time to ignition. Furthermore, the larger the loading level of C(60), the better the flame retardancy property of PP/C(60) nanocomposites. The flame retardation mechanism and corresponding model were proposed with the help of rheological measurements, TEM and x-ray diffraction. C(60) reduced the flammability of PP by trapping free radicals in the gas phase and in situ forming a gelled-ball crosslink network to improve the flame retardancy of PP in the condensed phase. Finally, this suggested mechanism was supported by the results of advanced rheological extended systems (ARES), gel content, infrared spectrum, OM, and atomic force microscopy (AFM) measurements.