ISSN:
0022-3832
Keywords:
Chemistry
;
Polymer and Materials Science
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Physics
Notes:
A general theory is proposed to account quantitatively for the heat polymerization and gelation of the nonconjugated vegetable oils. This is based on a direct approach to polyfunctionality as developed from quantitative considerations of partial random distribution of the fatty acid components in the triglyceride molecules. The differing polymerization rates of linseed and soybean oils are accounted for on the basis of the assumed influence of certain cis-trans geometric isomers. The theory accounts for the anomalous extensive linear polymerization and nongelation of olive oil. Calculations from the theory agree substantially with experimental results on average molecular weight, iodine value, and the percentage of insoluble, infusible cross-linked polymers.
Additional Material:
24 Tab.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/pol.1946.120010607