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Miscibility of poly(methyl methacrylate-co-vinyl pyridine) and poly(butyl acrylate-co-acrylic acid) blends

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Summary

In order to enhance the miscibility of poly(methyl methacrylate) and poly(butyl acrylate), pyridyl and carboxylic acid groups were introduced on the comonent polymer chains by free radical copolymerization. Differential scanning calorimetry shows that the blend of component polymers containing less than 10 mole% of carboxylic acid and pyridyl groups is immiscible, but the blend of more than 10 mole% become partially to completely miscible as the functionality increases. The chemical interaction between carboxylic acid and pyridyl group in the blend was manifested by a blue shift of 9 cm−1in the infrared stretching frequency of pyridyl group.

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Authors and Affiliations

  1. Department of Textile Engineering, Seoul National University, 151, Seoul, Korea

    Won Ho Jo, Sang Cheol Lee & Moo Sung Lee

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  1. Won Ho Jo
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  2. Sang Cheol Lee
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  3. Moo Sung Lee
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Jo, W.H., Lee, S.C. & Lee, M.S. Miscibility of poly(methyl methacrylate-co-vinyl pyridine) and poly(butyl acrylate-co-acrylic acid) blends. Polymer Bulletin 21, 183–188 (1989). https://doi.org/10.1007/BF00266171

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  • DOI: https://doi.org/10.1007/BF00266171

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