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Rühreffekte bei der Vernetzungspolymerisation-Popcornpolymer-und Gelbildung

Stirring effects in crosslinking polymerization-popcornpolymer-and Gel-Formation

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Abstract

Stirring vinyl acetate—(1 Mol%) divinyl adipate mixtures during polymerization influences the gel formation. Popcornpolymer polymerization influences the gel formation. Popcorn-polymer formation is highly favored. To the contrary the growth of popcorn polymer particles in the stirred system is slowed down. An explanation of this behavior is offered.

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Literatur

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Correspondence to Prof. Dr. Johnn W. Breitenbach.

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Breitenbach, J.W., Ollram, F.M. & Kauffmann, H.F. Rühreffekte bei der Vernetzungspolymerisation-Popcornpolymer-und Gelbildung. Monatshefte für Chemie 108, 133–139 (1977). https://doi.org/10.1007/BF00900915

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