Saccharide effect on the LCST property of a polyether: Influence of structure and length

Saccharides and especially monosaccharides are well-known to affect the thermal transition of the LCST polymer solution. The studied LCST system is an aqueous polyetheramine solution under unprotected form. The role of saccharide has clearly been highlighted through thermal measurements (absorbance and μDSC) and structural techniques (NMR). Moreover, the impact of the structure and the number of the saccharides unit have been disclosed on the cloud point temperature. The phase transition became lowered upon sugar addition.