Effects of functionality and temperature on gel points in random polymerisation

First, the relationship between gel point and average functionality for an RA₂+R′B_f type polymerisation has been investigated by measuring the product of extents of reaction at gelation (α_c) for sebacoyl chloride (SC)/polyoxyproplyene (POP)diol/POP triol mixtures reacting at various initial dilutions in diglyme as solvent at 60°C. Intramolecular reaction always delays gelation and a generalisation of the Ahmad-Stepto gel point expression has been used to interpret the gelation data in terms of the ring-forming parameter λ′_ab. From the variation of λ′_ab with initial dilution, values of b, the effective bond length of the chain forming the smallest ring structure, have been derived. It is found that b decreases with average polyol functionality (f_w). This decrease apparently compensates for the increase in λ′_ab with f_w, so that ring formation is less sensitive to functionality than may have been expected. It is found that the Ahmad-Stepto expression does not predict a consistent relationship between λ′_ab, f_w and the gel dilution of reactive groups. Second, the effect of temperature on the gel point has been studied by measuring α_c for SC/POP triol mixtures reacting at various initial dilutions in diglyme as solvent at 27° C, 40° C and 60° C. At a given temperature, b decreases as triol molar mass increases, indicating that the POP residue of the chain forming the smallest ring structure is more flexible than the SC residue. This result is in keeping with those from previous investigations,^1,2 For a given triol, α_c decreases as temperature increases, indicating an increase in chain stiffness with temperature. Values of d In <r²>/dT are derived and found to be larger than those for linear chains.