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.
Tài liệu tham khảo
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