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
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