Rühreffekte bei der Vernetzungspolymerisation-Popcornpolymer-und Gelbildung
Tóm tắt
Stirring vinyl acetate—(1 Mol%) divinyl adipate mixtures during polymerization influences the gel formation. Popcornpolymer polymerization influences the gel formation. Popcorn-polymer formation is highly favored. To the contrary the growth of popcorn polymer particles in the stirred system is slowed down. An explanation of this behavior is offered.