摘要
以邻苯二甲酸酐为封端剂,控制合成了3种相对分子质量的聚酰胺酸,利用改进的电位滴定法对经热处理的聚酰胺酸的亚胺化程度进行了测定。实验结果表明:随着聚合度的增大,聚酰胺酸的特性粘数逐渐增大;聚合度为1的聚酰胺酸的链段运动能力强,反应速率快;聚合度为6的聚酰胺酸反应速率稍大于聚合度为18的聚酰胺酸,但在反应初期较聚合度为18的慢,且它们的剩余聚酰胺酸的质量分数较为相近。
A series of poly(amic acid) end-capped with phthalic anhydride was synthesized, their polymerization degree was 1,6 and 18, and their intrinsic viscosity was 6.4, 7.6, 9.3 ml/g,respectively. The content of residual amic acid in imidization was determined by an improved potentiometric titration device. The results showed that the polymer with 1 of polymerization degree had the fastest imidization rate; and the rate of the polymer with 6 of polymerization degree had greater than that of the polymer, which polymerization degree was 18.But they had nearly the same content of residual amic acid at 20 min.
出处
《南京工业大学学报（自然科学版）》
CAS
2004年第6期11-14,20,共5页
Journal of Nanjing Tech University(Natural Science Edition)
基金
国防科工委资助
