Abstract
The effect of a vegetable extract during the synthesis of an acrylovinylic copolymer on its pressure sensitive adhesive properties is examined. It is concluded that the vegetable extract presence induces improvement of the adhesion/cohesion balance. At the same time, introduction of this compound into the copolymer composition leads to a diminution of the macromolecular product conversion. Evidence is obtained by the determination of the peel strength of the copolymer film–support complex on glass supports.
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