Abstract
AbstractThe peroxide‐initiated polymerization of allyl methacrylate has been examined in the presence of certain additives. By the use of mercaptans and diisopropyl dixanthogen the extent of polymerization at the point where gelation occurs may be extended from about 6% to 20–30% polymerization. Examination of samples of polyallyl methacrylate, polymethyl methacrylate, and the copolymer of methyl methacrylate and allyl chloroacetate indicates that the postponement of gelation results largely from diminution of the molecular weight by the regulators. The effects of regulators on the composition of copolymers and the molecular weight of polymers, and the relation between molecular weight and extent of reaction at the gel point are discussed.
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