Abstract
We found that the topology of cleavable polymer from linear to hyperbranched can be tuned simply by varying the polymerization temperature: linear polymers were produced at temperatures ≤ 40 °C, hyperbranched polymers were obtained at elevated temperatures (≥ 48 °C); the degree of branching (DB) of hyperbranched polymers increased with the increase of temperature. Furthermore, the produced linear and hyperbranched polymers contain stimuli-sensitive disulfide bonds in the backbone that can be easily cleaved into small organic molecules in the presence of DTT.
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