Nonsteady-State Model for Kinetics of Radical Chain Polymerization. 1. Direct Photoinitiation and Thermal Initiation with Constant Monomer Concentration

1991 ◽  
Vol 28 (5-6) ◽  
pp. 503-515 ◽  
Author(s):  
Xiaodong Hu ◽  
Qingsong Hu ◽  
Deyue Yan ◽  
Jing Feng
1968 ◽  
Vol 46 (14) ◽  
pp. 2427-2433 ◽  
Author(s):  
M. L. Boyd ◽  
M. H. Back

Mixtures of ethane and ethylene have been pyrolyzed in the temperature range 563–600 °C and at pressures from 30–60 cm. The products were similar to those obtained from the pyrolysis of ethylene by itself, described m Part I, with a marked increase in the yields of the saturated products. The initial rates of product formation and the dependence of these rates on the concentration of ethane suggest that the initiation step is the same as that proposed in the pyrolysis of ethylene alone, viz.[Formula: see text]and that the reaction[Formula: see text]is not an important source of radicals. A simplified mechanism is outlined to account for the main effects of ethane on the free radical chain polymerization.


1968 ◽  
Vol 46 (14) ◽  
pp. 2415-2426 ◽  
Author(s):  
M. L. Boyd ◽  
T-M. Wu ◽  
M. H. Back

The pyrolysis of ethylene has been studied in the temperature range 500–600 °C and the pressure range 15–60 cm. The main products were ethane, propylene, butene, butadiene, and a polymer of molecular weight corresponding to C8 or higher. Small amounts of methane, butane, unsaturated C5, unsaturated C6, and benzene were also measured. Of the main products, propylene, butene, and butadiene showed an induction period, as long as several minutes at the lowest temperature. The order with respect to ethylene of ethane, propylene, and butene was close to two and the activation energy of the rates was approximately 40 kcal/mole. The results have been interpreted in terms of a free radical chain polymerization. It is suggested that the polymer formed is unstable and decomposes to yield the products for which an induction period was observed.


1989 ◽  
Vol 54 (2) ◽  
pp. 536-543 ◽  
Author(s):  
Josef Chmelík ◽  
Pavel Anzenbacher ◽  
Vítěz Kalous

The renaturation of the two main components of human serum albumin, i.e. of mercaptalbumin and nonmercaptalbumin, was studied polarographically. It has been demonstrated that renaturation of both proteins after 1-min denaturation in 8M urea is reversible. By contrast, renaturation after 200 min denaturation in 8M urea is an irreversible process; the characteristics of renatured mercaptalbumin differ more from the properties of the native protein than the characteristics of nonmercaptalbumin. The studies of the kinetics of renaturation of both proteins have shown that the renaturation can be represented by a two-state model. This means that the existence of stable intermediary products during the renaturation process was not determined polarographically.


2018 ◽  
Vol 90 (11) ◽  
pp. 1743-1754 ◽  
Author(s):  
Yaroslav O. Mezhuev ◽  
Oksana Y. Sizova ◽  
Yuri V. Korshak ◽  
Anna L. Luss ◽  
Ivan V. Plyushchii ◽  
...  

AbstractThe oligomer of acrylic acid with a thiooctadecyl end-group was obtained by using octadecyl mercaptan as the chain-transfer agent. The resulting oligomer was characterized by 1H NMR and 13C NMR spectroscopy and critical micelle concentration was determined in aqueous solution. The order with respect to the initiator concentration was 0.5 and 1.6 with respect to the monomer concentration. The abnormal reaction order with respect to the monomer concentration was explained by participation in the chain propagation of unassociated and associated forms of acrylic acid, which were stabilized by formation of hydrogen bonds. The kinetic parameters of telomerization were determined. Telomerization with acrylic acid in the non-associated form had lower activation energy and lower pre-exponential factor than in the case of associated forms. The synthesis of the acrylic acid oligomer with a thiooctadecyl end-group having a low critical micelle concentration in water was carried out in one stage and corresponds to the concept of atom economy.


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