Effect of temperature on the electrical conductivity of polyaniline/cashew gum blends

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dc.contributor.authorAmorim, Daniel R.B.
dc.contributor.authorda Silva Guimarães, Iran
dc.contributor.authorFugikawa-Santos, Lucas [UNESP]
dc.contributor.authorVega, Maria L.
dc.contributor.authorda Cunha, Helder N.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionInstituto Federal do Maranhão - IFMA
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal do Piauí - UFPI
dc.date.accessioned2020-12-12T01:28:46Z
dc.date.available2020-12-12T01:28:46Z
dc.date.issued2020-10-01
dc.description.abstractThe electrical properties of polymeric films/blends comprising polyaniline (PANI) and cashew gum (CG) blends were studied by impedance spectroscopy in the temperature range from 300 K to 353 K. Protonation promoted by sulfuric acid was responsible for changing the oxidation state from undoped emeraldine base (EB) to doped emeraldine salt (ES). The low-frequency conductivity of the films varied more than 6 orders of magnitude by doping. In (PANI- EB)/CG blends, the presence of cashew gum acts a dispersing agent, lowering the electrical conductivity contrasting to (PANI-ES)/CG blends, where the electrical conductivity increases with CG concentration up to 20% (w/w). Moreover, undoped films presented a thermally-activated electrical conductivity, whereas doped films presented a decrease in the conductivity by increasing temperature. An equivalent circuit model is proposed to analyze the data by considering the system being composed of highly conductive regions separated by insulating/semiconducting ones.en
dc.description.affiliationInstituto de Física de São Carlos Universidade de São Paulo
dc.description.affiliationInstituto Federal do Maranhão - IFMA Campus de São João dos Patos
dc.description.affiliationUniversidade Estadual Paulista - UNESP Departamento de Física
dc.description.affiliationUniversidade Federal do Piauí - UFPI Departamento de Física
dc.description.affiliationUnespUniversidade Estadual Paulista - UNESP Departamento de Física
dc.description.sponsorshipInstituto Nacional de Ciência e Tecnologia em Eletrônica Orgânica
dc.identifierhttp://dx.doi.org/10.1016/j.matchemphys.2020.123383
dc.identifier.citationMaterials Chemistry and Physics, v. 253.
dc.identifier.doi10.1016/j.matchemphys.2020.123383
dc.identifier.issn0254-0584
dc.identifier.scopus2-s2.0-85086870887
dc.identifier.urihttp://hdl.handle.net/11449/199024
dc.language.isoeng
dc.relation.ispartofMaterials Chemistry and Physics
dc.sourceScopus
dc.subjectCashew gum
dc.subjectConductivity
dc.subjectPolyaniline
dc.subjectThermal effect
dc.titleEffect of temperature on the electrical conductivity of polyaniline/cashew gum blendsen
dc.typeArtigo

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