Synthesis, characterization and swelling properties of copolymers of N(-1,1-dimethyll-3-oxobutyl)acrylamide with methyl methacrylate

Abstract

To cite this article: Dodda Jagan Mohan (2014) Synthesis, characterization and swelling properties of copolymers of N(-1,1-dimethyll-3-oxobutyl)acrylamide with methyl methacrylate, Designed Monomers and Polymers, 17:5, 438-444, DOI: 10.1080/15685551.2013.867567 To link to this article: https://doi.org/10.1080/15685551.2013.867567 Copolymers of N(-1,1-dimethyl-3-oxobutyl)acrylamide (DOBA) and Methyl methacrylate (MMA) were prepared in dimethylformamide using benzoylperoxide as the initiator at 70°C. They were characterized by IR, 1 H NMR, and 13 C NMR. Copolymer compositions were determined by the analysis of 1 H NMR spectra. The weight and number average molecular weights of the polymers were determined by size exclusion chromatography. Monomer reactivity ratios were found to be 1.52 for MMA and 0.43 for DOBA according to Kelen-Tüdos method. Glass transition temperatures of the copolymers were determined by differential scanning calorimetry. The initial decomposition temperatures of the polymers were about 215°C as measured by thermogravimetric analysis under nitrogen atmosphere. Swelling properties of the polymers were measured in distilled water. Maximum water uptake of about 70% was observed for poly(DOBA). In case of copolymers, water uptake decreases with the increase of MMA content in the polymer chain.

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

“…Also the addition different types of L-asparaginase from Rhizomucor miehei expressed in Escherichia coli to a level of 10 U/mg flour reduced the level of AA in biscuits by up to 80% [ 28 ]. The use of L-asparaginase produced from Cladosporium sp.at a level of 300 U/Kg reduced the AA content up to 73–97% in bread without any changes to its physical and sensorial characteristics [ 115 ]. From the rheological point of view no significant changes have been reported.…”

Reactivity Ratios of MMA and N,N-Dimethyl-N-{2-[(2-methylprop-2-enoyl)oxy]ethyl}undecane-1-aminium Bromide in Thermal and UV Initiation Copolymerization

“…The reactivity ratios have been reported for the copolymerization of MMA with a variety of monomers including N -(1,1-dimethyl-3-oxobutyl)­acrylamide (DOBA), diallyl dimethylammonium chloride (DADMAC), 2-(diisopropylamino)­ethyl methacrylate (DPA), and so forth (Scheme ). Reactivity ratios of MMA and DOBA were reported to be 1.52 and 0.43 respectively in thermal copolymerization, showing that the MMA monomer has a higher reactivity compared to the DOBA monomer . In the copolymerization system of MMA and DPA, the reactivity ratio was 0.86–1.04 for MMA and 0.91–1.07 for DPA, showing nearly random copolymerization behavior .…”