scholarly journals (417)Polyvinylchlorides. XV. Decrease of Degree of Polymerization by Heating. Consideration from Molecular Weight Distribution

1953 ◽  
Vol 56 (11) ◽  
pp. 899-901
Author(s):  
Minoru Imoto ◽  
Takayuki Otsu
Author(s):  
Wayne Hayes ◽  
Steve Rannard

Chain-growth polymerizations such as free-radical polymerizations are characterized by four key processes:(i) initiation, (ii) propagation, (iii) chain transfer, and (iv) termination. If it is possible to minimize the contribution of chain transfer and termination during the polymerization, it is possible to achieve a level of control over the resulting polymer and achieve a predetermined number average molecular weight and a narrow molecular weight distribution (polydispersity). If such an ideal scenario can be created, the number of polymer chains that are produced is equal to the number of initiator groups; the polymerization will proceed until all of the monomer has been consumed and the polymer chain ends will remain active so that further addition of monomer will lead to continued polymerization. This type of polymerization was termed a ‘living’ polymerization by Szwarc in 1956 and represents one of the ultimate goals of synthetic polymer chemists. Flory determined that in the absence of termination, the number of propagating polymer chains must remain constant and that the rate of polymerization for each growing chain must be equal. In this situation, the number average degree of polymerization (DPn) and hence the molecular weight of the polymer can be predicted by simple consideration of the monomer to initiator ratio (see eqns (1) and (2), respectively). Several key criteria are used to elucidate the ‘living’ nature of a polymerization. For a polymerization to be considered ‘living’, the rate of initiation must exceed the rate of propagation. Therefore, all the propagating polymer chains are formed simultaneously and grow at the same rate. If this situation did not occur, the first chains formed would be longer than those initiated later and the molecular weight distribution of the propagating chains would broaden. In addition, an ideal ‘living’ or ‘immortal’ polymerization must not exhibit any termination of the propagating polymer chains over the lifetime of the reaction. Consequently, ‘living’ polymerizations are characterized by very narrow molecular weight distributions (Mw/Mn < 1.2).


2021 ◽  
Author(s):  
Tzu-Han Li ◽  
Megan L. Robertson ◽  
Jacinta C. Conrad

The impact of brush molecular weight distribution on the conformation and response of weak polyacid brushes was investigated. We show that weight-average degree of polymerization (N_w) and dispersity (Ð) alter...


Holzforschung ◽  
2017 ◽  
Vol 71 (7-8) ◽  
pp. 575-581 ◽  
Author(s):  
Vivien Deloule ◽  
Christine Chirat ◽  
Claire Boisset ◽  
Bertrand Toussaint ◽  
Jadwiga Chroboczek

AbstractIn the context of value added valorization of hemicelluloses (HCs), their soft extraction by autohydrolysis (AH) of softwood (SW) chips has been optimized via the temperature/time parameters (170°C/2 h, 170°C/1 h and 150°C/1 h). Two enzyme mixtures containing mainly a glucanase and a mannanase were used to decrease the degree of polymerization (DP) of the extracted HCs. Hydrolysates containing HCs were analyzed in terms of monomers and oligomers, molecular weight distribution (MWD) and chemical composition. The MW was strongly dependent on AH conditions: most of the water-soluble HCs with 1800 Da MW were obtained at 150°C/1 h. The parameters 170°C/2 h gave rise to MWs<1800 Da. Enzymatic hydrolysis (EH) reduced efficiently the DP of HCs, and the glucosidase was more efficient than the mannanase, but the former also hydrolyzed more oligomers into their monomeric components.


2013 ◽  
Vol 10 (2) ◽  
pp. 29
Author(s):  
Normah Ismail ◽  
Nur' Ain Mohamad Kharoe

Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity of both the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during the seven days of storage at 4°C. Molecular weight distribution indicated that the proteases protein bands fall between IO to 220 kDa. Protein bands were observed at 25, 50 and 160 kDa in both the unripe and ripe bilimbi proteases purified with 40% ammonium sulfate, however, the bands were more intense in those from unripe bilimbi. No protein bands were seen in proteases purified with 60% ammonium sulfate. Protein concentration was higher for proteases extracted with 40% ammonium sulfate at both ripening stages. Thus, purification using 40% ammonium sulfate precipitation could be a successful method to partially purify proteases from bilimbi especially from the unripe stage. 


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