Rühreffekte bei der Vernetzungspolymerisation-Popcornpolymer-und Gelbildung |
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| Authors: | Prof Dr Johnn W Breitenbach Franz M Ollram Harald F Kauffmann |
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| Institution: | (1) Institut für Physikalische Chemie, Universität Wien, Währinger Straße 42, A-1090 Wien, Österreich |
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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.
Mit 3 Abbildungen |
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