6.2.6: Hydrolysis of polymers Flashcards

1
Q

What is hydrolysis?

A
  • A chemical reaction in which water breaks bonds.
  • For condensation polymers, hydrolysis is the reverse reaction of polymerisation- causing the polymer chains to breakdown into their constituent monomers.
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2
Q

Why do condensation polymers, such as nylon, not degrade when it rains and what can be used instead to degrade them?

A
  • Hydrolysis of polyesters and polyamides with water has a very sloe rate of reaction.
  • However, the reaction can be achieved in acidic or basic conditions and the rate can be increased further by heating the reaction mixture.
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3
Q

What happens when a polyester is reacted with a strong aqueous acid?

A
  • The reaction produces a diol and a dicarboxylic acid.

- The acid hydrolysis of polysester has a slow rate of reaction.

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4
Q

What happens when a polyester is reacted with hot sodium hydroxide solution?

A
  • The reaction produces a diol and the salt of the dicarboxylic acid.
  • The rate of reaction is very fast.
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5
Q

Polyamides will undergo hydrolysis in acidic and basic conditions. Which reaction has the fastest rate?

A

-The rate of traction of acid hydrolysis is much faster than basic hydrolysis for polyamides.

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6
Q

What happens when a polyamides are reacted with a strong aqueous acid?

A

-The reaction produces a diammonium salt and a dicarboxylic acid.

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7
Q

What happens when a polyamides are reacted with hot sodium hydroxide solution?

A

-The reaction produces the diamine and the salt of the carboxylic acid.

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8
Q

What has controlling the rate of hydrolysis allowed us to do?

A
  • Develop degradable polymers.

- Many have ester links hat can undergo hydrolysis and cause the breakdown of the polymer chains.

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9
Q

How can we make polymers more environmentally friendly?

A
  • By researching into finding monomers from renewable sources rather than monomers derived from the non-renewable raw material, crude oil.
  • One example is poly(lactic acid) a monomer extracted from the renewable resource, corn starch.
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