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MMA is a raw material for the manufacture of other methacrylates. These derivatives include ethyl methacrylate (EMA), butyl methacrylate (BMA) and 2-ethyl hexyl methacrylate (2-EHMA). Methacrylic acid (MAA) is used as a chemical intermediate as well as in the manufacture of coating polymers, construction chemicals and textile applications.
Triglycerides are formed from the esterification of 3 molecules of fatty acids with one molecule of trihydric alcohol, glycerol (glycerine or trihydroxy propane). In the process, 3 molecules of water are eliminated. The word "triglyceride" refers to the number of fatty acids esterified to one molecule of glycerol.
Methacrylic acid, abbreviated MAA, is an organic compound with the formula CH 2 =C(CH 3)CO 2 H. This colorless, viscous liquid is a carboxylic acid with an acrid unpleasant odor.
Amylopectin / ˌ æ m ɪ l oʊ ˈ p ɛ k t ɪ n / is a water-insoluble [1] [2] polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Relation of amylopectin to starch granule. Plants store starch within specialized organelles called amyloplasts. To ...
For example, it would be unwise to choose completely hydrophobic monomers to be imprinted with a highly hydrophilic substrate. These considerations need to be taken into account before any new MIP is created. Molecular modelling can be used to predict favourable interactions between templates and monomers, allowing intelligent monomer selection.
Then, water-soluble urea/melamine formaldehyde resin monomers are added, which are allowed to disperse. The initiation step occurs when acid is added to lower the pH of the mixture. Crosslinking of the resins completes the polymerization process and results in a shell of polymer-encapsulated oil droplets.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Monoglycerides are primarily used as surfactants, usually in the form of emulsifiers.Together with diglycerides, monoglycerides are commonly added to commercial food products in small quantities as "E471" (s.a. Mono- and diglycerides of fatty acids), which helps to prevent mixtures of oils and water from separating.