Table 2.
Experiments performed to evaluate the potential of XG as a stabilizing agent. Basic recipe and reaction conditions of the investigated suspension polymerization reactions*.
| Ingredient | XG, % |
Crosslinking agent, % |
|||||||
|---|---|---|---|---|---|---|---|---|---|
| X0.5 | X1 | X1.5 | X2 | D4 | D6 | D8 | D10 | ||
| Discontinuous (dispersed) phase | St, % | 92 | 92 | 92 | 92 | 96 | 94 | 92 | 90 |
| DVB, % | 8 | 8 | 8 | 8 | 4 | 6 | 8 | 10 | |
| Toluene, % | 60 | 60 | 60 | 60 | |||||
| n-Heptane, % | 40 | 40 | 40 | 40 | |||||
| AIBN, % | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | |
| Continuous phase | Water, % | (500 parts) | |||||||
| NaCl, % | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |
| Xanthan gum, % | 0.5 | 1 | 1.5 | 2 | 2 | 2 | 2 | 2 | |
*For all reactions, aqueous phase to organic phase (O/W) ratio = 5/1; reaction temperature = 80°C;
polymerization time = 18 h; agitation rate = 250 rpm