The effect of carboxylic and basic end-groups on the thermo-oxidation of hydrolytic polymers of lactams
The effect of carboxylic and basic end-groups on the thermo-oxidation of hydrolytic polymers of lactams
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DOI：
10.1016/0014-3057(86)90088-1
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发表时间：
1986
影响因子：
6
通讯作者：
B. Lánská;J. Šebenda
中科院分区：
文献类型：
--
作者：
B. Lánská;J. Šebenda
7-、9-和13-元内酰胺水解聚合物的热引发氧化明显受羧基（A）和碱性（B）基团的浓度影响。在A/B = 1时，氧化以诱导期进行，如果伯氨基从聚合物中消除，则该诱导期消失。在恒定的B浓度下，氧化的初始速率随着A/B的增加而增加。此外，氧化聚合物中的链数和羧基和碱性基团的浓度的变化对浓度和比率A/B敏感。随着B浓度的增加，羧基的形成和链分裂的数量都减少。在高浓度的B下，氧化在分子量没有变化的情况下进行，而B的浓度明显下降。
The heat-initiated oxidation of hydrolytic polymers of 7-, 9- and 13-membered lactams is markedly affected by the concentration of both carboxylic (A) and basic (B) groups. At A/B ≦ 1, the oxidation proceeds with an induction period which vanishes if the primary amino groups are eliminated from the polymer. At a constant concentration of B, the initial rate of oxidation increases with increasing A/B. Also, changes in the number of chains and the concentration of carboxylic and basic groups in oxidized polymers are sensitive to the concentration and ratio A/B. With increasing concentration of B, both the formation of the carboxylic groups and the number of chain splittings decrease. At high concentrations of B, the oxidation proceeds without change in molecular weight with a distinct drop in the concentration of B.