Issue Information :
روزنامه با شماره پیاپی سال 2002
Pages :
5
From page :
371
To page :
375
Abstract :
Bis-ortho-diynylarene (BODA) monomers polymerize thermally via the Bergman cyclization and diradical intermediates. The structure reactivity relationships of eight BODA monomers and their kinetics were studied by differential scanning calorimetry (DSC). The spacer (X=C(CF3)2, C(CH3)2, O, a bond) groups and alkyne terminal (R=Ph, Si(CH3)3, iso-propanol, pyridine, thiophene) groups were varied and the effect on polymerization rate was determined. Among the phenyl-terminated monomers, only the isopropylidene spacer group imparts a significant increase on the cure onset temperature and the activation energy. However, the terminal (R) groups play a significant role in polymerization rate of BODA monomers.
Journal title :
Food Microbiology
Serial Year :
2002
Journal title :
Food Microbiology
Record number :
1190970
Link To Document :
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