1 CHE315 (Polymerization Mechanisms Note)
1 CHE315 (Polymerization Mechanisms Note)
1 CHE315 (Polymerization Mechanisms Note)
mechanisms
• The elementary steps used for mechanisms of chain reactions can be grouped
into the following categories:
• initiation step
• chain propagation steps
• chain branching steps
• chain inhibition steps
• chain termination steps
• We can do “propagation” step this way: Take the methyl radical, and it
reacts with the Cl2 still present. This gives us CH3Cl and the chlorine
radical. Note that there has been no net change in the number of free
radicals, so this is still a “propagation”.
• Branching reactions are elementary steps that generate more free radicals than
they consume. Branching reactions result in an explosion. For example, in the
reaction between hydrogen and oxygen, the following reaction may take place:
• Hence, In this step, one carrier makes more than one carrier.
H.+O2 → HO. + .O.
• where ⋅O⋅ is a di-radical, because the O atom has an electronic configuration 2s 2
2px2 2py1 2pz1. In this elementary step, three radicals are generated, whereas only
one is consumed.
• The di-radical may react with a H2 molecule to form two radicals.
.O.+H2 → HO. + H.
• Thus, together chain branching reactions increase the number of chain carriers.
Branching reactions contribute to the rapid explosion of hydrogen-oxygen
mixtures, especially if the mixtures have proper proportions.
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Chain Inhibition Steps
• The steps not leading to the formation of products are called inhibition reactions or
steps. For example, the following steps are inhibition reactions.
Cl. + ClH2CCH3 → H3CCH2 + Cl2.
Cl. + HCl → H. + Cl2.
H. + ClH2CCH3 → H3CCH3 + Cl.
• Furthermore, sometimes another reactive substance ⋅A may be added to the system to
reduce the chain carriers to inhibit the chain reactions.
Cl. + .A → ClA (not reactive)
The species A⋅ is often called a radical scavenger. In food industry, radical scavengers
are added to prevent spoilage due to oxidation; these are called biological oxidants.
The mechanisms in chain reactions are often quite complicated. When intermediates are
detected, a reasonable mechanism can be proposed. Adding radical scavenger to prevent
food spoilage is an important application in food chemistry. This application came from
the application of the chain reaction model to natural phenomena.
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Chain Termination Steps
• If the concentration of Cl2 is low relative to CH4 (in other words, Cl2 is our
limiting reagent) then the rate of Propagation Step #2 will slow down as its
concentration decreases.
• Without any Cl2 to react with, our •CH3 radicals can just combine with
another free radical (such as •Cl) to give CH3Cl, for example. There is
essentially no barrier to this reaction.
• Note that here the number of free radicals decreases from 2 to zero. This is
called termination.
Developed in the 1950s by Karl Ziegler and Giulio Natta, this technique
allows better control over the configuration of polymers synthesized from
terminal alkenes and also facilitates the production of unbranched and high
molecular weight compounds, hence, stronger polyolefins at relatively lower
temperature and pressure than required by other addition polymerization
methods.
The polymerization of ethene using a titanium-based Ziegler-Natta catalyst is
shown in Fig. below.