Monatshefte für Chemie / Chemical Monthly

, Volume 108, Issue 1, pp 133–139 | Cite as

Rühreffekte bei der Vernetzungspolymerisation-Popcornpolymer-und Gelbildung

  • Johnn W. Breitenbach
  • Franz M. Ollram
  • Harald F. Kauffmann
Anorganische, Struktur- und Physikalische Chemie
  • 22 Downloads

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

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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Copyright information

© Springer-Verlag 1977

Authors and Affiliations

  • Johnn W. Breitenbach
    • 1
  • Franz M. Ollram
    • 1
  • Harald F. Kauffmann
    • 1
  1. 1.Institut für Physikalische ChemieUniversität WienWienÖsterreich

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