The properties associated to the semi-crystalline state of polymers depend on thermal history. In order to obtain a homogeneous melt the thermal history has to be erased by heating the sample to high enough temperatures. Otherwise, some self-nuclei or self-seeds can remain, which increase the crystallization temperature upon cooling and accelerate the crystallization process. This effect has been termed melt memory effect.<br/>Several works in the literature have analyzed the origin and nature of this effect, but it is still under discussion. In this work, the effect of the chemical structure of a series of polymers on the melt memory effect has been studied, in particular the effect of the number of methylene units and different functional groups. We demonstrate that melt memory of homopolymers depends on the strength of intermolecular interactions: Increasing the number of methylene groups in the repeat unit causes a decrease in the melt memory effect as intermolecular interactions are reduced.

Influence of chemical structure on melt memory effect

ACS Fall 2021

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