Thermal Properties of Aliphatic Polypeptoids

Corinna Fetsch, Robert Luxenhofer

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

A series of polypeptoid homopolymers bearing short (C1-C5) side chains of degrees of polymerization of 10-100 are studied with respect to thermal stability, glass transition and melting points. Thermogravimetric analysis of polypeptoids suggests stability to >200 °C. The study of the glass transition temperatures by differential scanning calorimetry revealed two dependencies. On the one hand an extension of the side chain by constant degree of polymerization decrease the glass transition temperatures (Tg) and on the other hand a raise of the degree of polymerization by constant side chain length leads to an increase of the Tg to a constant value. Melting points were observed for polypeptoids with a side chain comprising not less than three methyl carbon atoms. X-ray diffraction of polysarcosine and poly(N-ethylglycine) corroborates the observed lack of melting points and thus, their amorphous nature. Diffractograms of the other investigated polypeptoids imply that crystalline domains exist in the polymer powder. © 2013 by the authors.
Original languageEnglish (US)
Pages (from-to)112-127
Number of pages16
JournalPolymers
Volume5
Issue number1
DOIs
StatePublished - Jan 29 2013
Externally publishedYes

Bibliographical note

KAUST Repository Item: Exported on 2020-10-01
Acknowledged KAUST grant number(s): KUK-F1-029-32
Acknowledgements: This publication is based on work supported by Award No. KUK-F1-029-32, made by King Abdullah University of Science and Technology (KAUST) and the Fonds der Chemischen Industrie (awarded to R. L.). We would like to acknowledge technical support by Matthias Kluge (TU Dresden) for TGA and DSC measurements. We kindly acknowledge technical support with XRD measurements by Anja Bensch (Prof. Michael Ruck, Inorganic Chemistry II at TU Dresden) The authors thank Julian Wagenhofer for helpful discussions about XRD diffractograms. We also acknowledge Prof. Rainer Jordan (TU Dresden) for support and access to equipment. This publication was funded by the German Research Foundation (DFG) and the University of Wuerzburg in the funding programme Open Access Publishing.
This publication acknowledges KAUST support, but has no KAUST affiliated authors.

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