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Effect of molecular weight on formation of non-volatile oligomers by thermal degradation of polyisobutylene and its kinetic analysis

✍ Scribed by Takashi Sawaguchi; Tadashi Ikemura; Manabu Seno


Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
812 KB
Volume
37
Category
Article
ISSN
0032-3861

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✦ Synopsis


The formation of functional groups of non-volatile oligomers by the thermal degradation of polyisobutylene is characterized by a kinetic approach including intermolecular hydrogen abstraction of primary (p) and tertiary (t) terminal macroradicals (Rp and Rt) and volatile small radicals (S°), followed by 3-scission. By assuming in the kinetic analysis that the reaction occurs competitively under a steady state regarding the onchain macroradicals, various composition ratios for the functional groups can be represented in terms of the rates of respective hydrogen abstraction. The ratio between the tert-butyl endgroup (t-Bu) and the isopropyl endgroup (i-Pr), which corresponds to that between the abstraction rates of Rp and R~, is expressed by the product of the rate constant ratio and the integrated macroradical concentration ratio ([R~]/[R~]). The observed value of the ratio [t-Bu]/[i-Pr] decreases with reaction time. This is induced by a decrease in the molecular weight (M) of the reaction medium. The molecular weight dependence

The value of exponent a was determined to be about 1.2 and 0.7 at 300 and 320°C, respectively, from the analysis of data at various reaction times. These values are roughly consistent with average values (1.0 and 0.9) of the same power-law exponent for the volatile oligomers. These results support the hypothesis that the concentrations of the respective radicals decrease in different ways.


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Thermal degradation of polymers in the m
✍ Takashi Sawaguchi; Tadashi Ikemura; Manabu Seno 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 384 KB

The thermal degradation of polyisobutylene is characterized by kinetics consisting of four types of intramolecular hydrogen abstraction (back-biting) of primary (p) and tertiary (t) terminal macroradicals (Ri and R;) and the successive scission at the inner position of the main chain. This reaction