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Effect of carbon chain length of monocarboxylic acids on cloud point temperature of poly(2-ethyl-2-oxazoline)

✍ Scribed by Jaweria Ambreen, Jinxian Yang, Xiaodong Ye, Mohammad Siddiq


Book ID
120795449
Publisher
Springer
Year
2012
Weight
391 KB
Volume
291
Category
Article
ISSN
0340-255X

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The miscibility of polyaniline (PANI) salts, doped with p-phenol sulfonic acid (PSA) or 5-sulfosalicylic acid (SSA), with poly(2-ethyl-2-oxazoline) (PEOx) was studied by differential scanning calorimetry (d.s.c.) and Fourier-transform infra-red spectroscopy (FTi.r.). D.s.c. measurements show a singl