Discussion of substantially identical gel points among multiallyl monomers based on characterization of resultant network polymer precursors consisting of oligomeric primary polymer chains

Abstract

AbstractNo difference in the actual gel points was substantially observed among three isomeric diallyl phthalates such as diallyl phthalate (DAP), diallyl isophthalate, and diallyl terephthalate (DAT); this interesting gelation behavior was discussed further in terms of the correlation between gelation and the difference in cyclization modes, and also, the difference in reactivity between the uncyclized and cyclized radicals for cross‐linking. In the present work, we tried to extend the preceding discussion to the polymerization of triallyl trimellitate (TAT) because the molecular structure of TAT is presumed to essentially involve the characteristics of three isomeric diallyl phthalates and, therefore, the enhanced gelation was expected in TAT polymerization. However, no enhancement of gelation was observed. For a full understanding of the gelation in multiallyl cross‐linking polymerization, we explored further the polymerizations of DAP, DAT, and TAT, especially focusing on the characterization of resultant network polymer precursors (NPPs) using SEC‐MALLS‐viscometry providing the correlation of [η] versus Mw of fractionated samples. Notably, the structure of NPP consisting of oligomeric primary polymer chains generated from specific allyl polymerization would become core‐shell type dendritic with the progress of polymerization. The correlation between delayed gelation and decreased reactivity of dendritic NPP for intermolecular cross‐linking is discussed. Conclusively, the reactivity for intermolecular cross‐linking between NPPs decreased with the progress of polymerization leading to a delayed gelation. © 2009 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 47: 2871–2881, 2009