Sökning: "degree of polymerization"
Visar resultat 1 - 5 av 58 avhandlingar innehållade orden degree of polymerization.
1. Understanding the mechanisms behind atom transfer radical polymerization : exploring the limit of control
Sammanfattning : Atom transfer radical polymerization (ATRP) is one of the most commonly employed techniques for controlled radical polymerization. ATRP has great potential for the development of new materials due to the ability to control molecular weight and polymer architecture. LÄS MER
2. Effect of Degree of Cure on Viscoelastic Behavior of Polymers
Sammanfattning : Reinforced polymer composites consist of continuous fibers embedded in a polymer matrix. The matrix is usually a thermoplastic or thermosetting resin. LÄS MER
3. New Tools for Analysis of Wood and Pulp Components - Application of MALDI-TOF Mass Spectroscopy and Capillary Zone Electrophoresis
Sammanfattning : In the present thesis, capillary zone electrophoresis (CZE),matrix-assisted laser desorption/ionization time-of-flight massspectroscopy (MALDI-MS) and size-exclusion chromatography incombination with off-line MALDI-MS (SEC/MALDI-MS) have beenapplied successfully to the analysis of wood and pulpcomponents.The carbohydrate compositions of pulp and holocellulosesamples, as well as of isolated hemicellulose preparations,were determined employing enzymatic hydrolysis and subsequentanalysis of the saccharides released by CZE. LÄS MER
4. Lipase-Catalyzed Syntheses of Telechelic Polyesters
Sammanfattning : Telechelic polyesters have successfully been synthesized with lipase-catalyzed polymerization. The produced telechelics had a high degree of difunctionalization, high purity (requiring little or no workup) and controlled degree of polymerization. The syntheses were performed in one-pot one-step reaction systems. LÄS MER
5. Retrogradation Properties of Starch
Sammanfattning : The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis. Some aspects of starch gelatinization are also included. LÄS MER