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note
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The impact strength of the VB phase was measured according to ASTM D256 after annealing the VB sample for 180 min at 180, 200, 220, and 240°C. Though not shown here because of space limitations, the impact strength of VB decreased with annealing temperature. We speculate that this is because of the increased free volume between microdomains and the free volume in the amorphous liquid phase of the VB molecules.
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