Polymerization can be divided into the two types of reactions, such as chain-growth and step-growth polymerization. Cationic polymerization is the step-growth type of polymerization. Otherwise, it is called as addition polymerization since the reaction requires addition of the substance of a certain initiator or a catalyst. In the cationic polymerization, the catalyst is cationic and it transfers the charge to the monomer in reac-tion. Cationic polymerization of biological oils occurs in presence of superacids. The re-search under consideration is going to study the process of cationic polymerization in the soybean oil with the help of the superacids as the catalyst.
This type of polymerization is not widespread in industry and therefore the mech-anism of such reaction has not been studied in detail (16). The purpose of the current re-search is to investigate how the process of cationic polymerization in the vegetable oils occurs. Soybean oil is taken as the resource for the research since it has around 4.6 double bonds / triglyceride that make it potentially polymerizable. It is suggested that the re-action under consideration may involve conjugation of double bonds in polyunsaturated fatty acids (linoleic and linolenic).
Ene reactions also supposedly may be faced in the process of reaction. The pas-sage of the ene reaction in the soybean oil is not a new phenomenon as it was reported in the experiment of Biswas et al. (23). The occurrence of the crosslinking ene reactions in the soybean oil, which was mixed with diethyl azodicarboxylate at the average room temperature, was the outcome of the experiment. It is suggested that ene reactions also can occur during the process of polymerization of the soybean oil with the superacids...
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... distinguish the properties such as weight. In the research under consideration the identification, quantification, and purifi-cation of the necessary compounds can be performed. The method is able to determine polymerized triglycerides in the vegetable oils (29) and thus it is highly beneficial for the research. Liquid chromatography is applicable in the variety of the practical spheres, such as medicine and legal study, so it has high reliability.
The discussed methods are of high value for the research’s outcome. With the combination of the analyses of different type, the process of formation of the oligomers in polymerized oils can be analyzed. The products of splitting will be analyzed during the research and the methods of linking of the triglyceride units in the polymerized oils will be studied. The conclusions will be based upon the empirical investigation.
The boiling point of the product was conducted with the silicone oil. Lastly, for each chemical test, three test tubes were prepared with 2-methylcyclohexanol, the product, and 1-decene in each test tube, and a drop of the reagent were added to test tubes. The percent yield was calculated to be 74.8% with 12.6g of the product obtained. This result showed that most of 2-methylcyclohexanol was successfully dehydrated and produced the product. The loss of the product could be due to the incomplete reaction or distillation and through washing and extraction of the product. The boiling point range resulted as 112oC to 118oC. This boiling point range revealed that it is acceptable because the literature boiling point range included possible products, which are 1-methylcyclohexene, 3-methylcyclohexene, and methylenecyclohexane, are 110 to 111oC, 104oC, and 102 to 103 oC. For the results of IR spectroscopy, 2-methylcyclocahnol showed peaks at 3300 cm-1 and 2930 cm-1, which indicated the presence of alcohol and alkane functional group. Then, the peak from the product showed the same peak at 2930 cm-1 but the absence of the other peak, which indicated the absence of the alcohol
The purpose of this experiment was to create a polymer by reacting a mixture of decanedioyl dichloride and dichloromethane with a mixture of water, 1,6-hexadiamine and sodium carbonate. Specifically, we created the polymer Nylon-6,10. Nylon-6,10 polymers are used in a vast majority of things we use in everyday life such as zippers, the bristles in brushes, and even car parts. This experiment was different from the industrial method of making nylon because that takes place at a much higher temperature. A polymer is a substance that has a structure made of similar or identical units bonded together. All polymerizations fall into two categories: step-growth and chain-growth (both of which we used to form our polymer). Step growth polymerization
In order to determine which fish oil supplement is best for us, we must first have a greater understanding of how each constituent is molecularly structured and how it is readably absorbed into the body. Triglycerides by definition are the main constituents of animal fats and vegetable oil. TG is a chemical compound that is formed from three fatty acids and one molecule of glycerol, as seen in Figure 1: The Molecular Structure of a Triglyceride.
Performing this experiment, we used the technique called Acid-Base extraction to isolate Eugenol, which is one of the main ingredients of clove oil. Acid-Base extraction is the most efficient method for isolating organic component; it is efficient because it purifies the acid and base mixture based on their chemical identities. We have seen throughout this experiment that acid and base play an important role, when it comes to solubility in water. Our basic knowledge of acid and base is acid is a proton donor and base is a proton acceptor. This ideology helps us to understand why organic compounds are not soluble in water. When compounds tend to be insoluble, we have to use acid and base reaction, to change its solubility. The changes that occurred
Monounsaturated fats have a single carbon-to-carbon double bond resulting in two fewer hydrogen atoms than a saturated fat and are responsible in keepings monounsaturated fats liquid at room temperature. Some sources of monounsaturated fats are olive oil, peanut oil, canola oil, avocado oil and most nut oils, as well as high-oleic safflower and sunflower oils. A study carried out in the
Unsaturation fatty acid chains with one double bond present is a monounsaturated fatty acid, but if it contains two or more double bonds in the carbon chain of a fatty acid it is a polyunsaturated. In the chain, the two carbon atoms, which are bound next to each side of the double bond, can occur in a cis or trans configuration (figure 2). Saturated fat tends to raise blood cholesterol levels. Unlike saturated fats, most unsaturated fats are good and tends to lower LDL cholesterol. However, the trans-fat is an exception of that because it is generally considered to be bad for the person's health. The temperature when the molecule melts affected by The degree of unsaturation of the fatty acids in a fat. Mostly, the more saturated a fat, the more solid and firmer its consistency, so largely saturated animal fats are solid. In contrast, it remains more liquid at room temperature if it more unsaturated a fat. Therefore, vegetable oils that containing monounsaturated or polyunsaturated fatty acids
Triglycerides are the main ingredients of vegetable oil. In that case, they are usually more unsaturated. They are also found animal fats. They are typically more saturated in animal fats. Triglycerides are also a major component of human skin oils.
Figures 3a-d show the effect of polymerization time on %GY (Fig. 3a) ; %GE (Fig. 3b); %TC (Fig. 3c) and %HP (Fig. 3d) at four different temperatures ( 50 0 ; 60 0 ; 70 0 and to 80 0C ). It is evident that , as the reaction time became longer , all polymer yield , except %GE , increased. The polymerization time corresponds to 180 min. brought about the maximum percentages for the positively dependence of polymer criteria.
The aim of this experiment is to carry out a reaction that results in the synthesis of Methyl Benzoate by Fischer Esterification. Methyl Benzoate is an organic compound, it is an Ester with the chemical formula C6H5COOCH3 and it is formed by the condensation of methanol and benzoic acid. Methyl Benzoate is strongly reminiscent of the fruit of the feijoa tree, and it is used in the making of perfumes. (6)
There are two types of synthetic polymers which are called condensation and addition polymers. The condensation polymers result when there is a reaction between two poly functional molecules which gets rid off a small molecule. For example, the polyester Dacron is a synthetic condensation polymer. Addition polymers on the other hand are formed in a domino effect including monomers with double bonds. Once the polymers are formed they tend to take on a linear shape or a star/comb like shape and then they are classified as linear and branched polymers. There are four major biological macromolecules which are carbohydrates, lipids, proteins and nucleic acids. Carbohydrates are sugar molecules that are made from C, H and O in a 1:2:1 ratio. Monosaccharides and disaccharides are carbohydrates divided into simple sugars while polysaccharides are carbohydrates that are divided into complex sugars such as starch. Lipids are substances like fat and phospholipids are important components of all living creatures. They are hydrophobic and thus it is difficult to break down to form energy. Biological polymers are made of amino acids, nucleotides and sugars. A significant biological polymer
The synthesis of polymers starts with ethylene, (or ethene). Ethylene is obtained as a by-product of petrol refining from crude oil or by dehydration of ethanol. Ethylene molecules compose of two methylene units (CH2) linked together by a double carbon
Confirming the Acid- Base extraction theory the acid, base and organic compound making up the organic mixture were separated using a separatory funnel. Techniques performed in this lab can be applied to real life situations such as the extraction or purification of petroleum.. This Acid-Base technique performed remarkable well and separated the organic compounds from the mixture as it set out to do.
German Chemist Hans von Pechmann first synthesized Polyethylene by accident in 1898 by heating diazomethane. His colleagues characterized the waxy substance polyethylene due to the fact that they recognized that it consisted of long ethene chains. It was then first industrially synthesized by accident in 1933 by applying extremely high pressure to ethylene and benzaldehyde. Over the years, development of polyethylene has increased due to the additions of catalyst. This makes ethylene polymerization possible at lower temperatures and pressures.1
This research task and practical is performed with the aim of investigating the formation of esters through the reaction between different alcohols with carboxylic acids and discussing their usage as
Polymorphism is the ability of a compound to exist in more than one crystalline form. Fats and oils possess three typical polymorphic forms (alpha), β′ (beta prime) and β (beta). Each form varies in their crystalline structure, free energy and other physical and chemical properties but their chemical composition remain same. The polymorphism is primarily important in baked products because consistency, plasticity and other physical properties depend on polymorphic forms which are formed during processing of food product. Each polymorphic form of same fat has its characteristic melting point, resolidification point, heat of crystallization, specific volume and X-Ray spacing. Each form has different morphology and they may be dense, opaque crystals or transparent crystals. Physical properties of fats and oils are greatly influenced by polymorphism. Table 4 summaries the physical properties of three typical polymorphic forms of fats and