TECHNOLOGY FOCUS - POLYMERS - Preferred Composition: The composition further comprises carbonates, and inorganic filler. Preferred Components: The crosslinked polymer (C) is formed from (c-1) a crosslinkable compound having polyalkoxide and at least two crosslinkable groups. The crosslinkable groups of the crosslinkable compound (c-1) are acryl, methacryl or glycidyl group. The crosslinked polymer (C) is formed from (c-2) a compound comprising polyalkoxide and at least two reactive groups and (c-3) a crosslinking agent. The crosslinking agent (c-3) is hexamethylene diisocyanate, 4,4'-methylenediphenyldiisocyanate, hexamethylene diisocyanate trimmer, diethylenetriamine, triethylenetetramine, imidazole, methylimidazole or polyetheramine. The metal ion is lithium ion. EXAMPLE - 20 g Primacor 3440 (RTM: Ethylene acrylic acid copolymer) and 56.5 g Jeffamine M600 (RTM: O-(2-Aminopropyl)-O'-(2-methoxyethyl)polypropylene glycol 500 and polypropylene glycol 500 mono-2-aminoethyl mono-2-methoxyethyl ether) were molten mixed at 180 degrees C under a nitrogen blanket by stirring for 48 hours. The molar ratio of amine groups to carboxylic acid groups was 3.5:1. The melt was then poured into stirred methanol. The polymer was then cut into small pieces and washed with methanol for 2 days. Next, the polymer was dried in vacuum overnight at 70 degrees C. The obtained polymer was pressed into a film. The graft copolymer had a melting temperature of 100 degrees C and a heat of fusion of 31 J/g to give poly(ethylene oxide-co-propylene oxide) graft was attached to the ethylene and acrylic acid by an amide linkage. 10 g Polymer matrix was dissolved in 200 ml toluene at 60 degrees C. 0.89 g Styrene-maleic anhydride copolymer (SMA) was added to the toluene solution at 60 degrees C and stirred for 20 minutes. The amount of SMA was 8.9 wt% based on the matrix polymer. Jeffamine ED900 (RTM: Polyalkylene amine having two terminal amines) was added and further stirred at 60 degrees C for 20 minutes. The mixture was poured on PTFE plate and heated at 80 degrees C for 4 hours.