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undergraduate thesis
Reakcije polimerizacije i priprava polimera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:128558
Tominac, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tominac, V. (2024). Reakcije polimerizacije i priprava polimera (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:128558

Tominac, Valentina. "Reakcije polimerizacije i priprava polimera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:128558

Tominac, Valentina. "Reakcije polimerizacije i priprava polimera." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:128558

Tominac, V. (2024). 'Reakcije polimerizacije i priprava polimera', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:128558

Tominac V. Reakcije polimerizacije i priprava polimera [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:128558

V. Tominac, "Reakcije polimerizacije i priprava polimera", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:128558

Metadata
TitleReakcije polimerizacije i priprava polimera
Title (english)Polymerization Reactions and the Preparation of Polymers
AuthorValentina Tominac
MentorDajana Gašo-Sokač (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2024-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Polimeri su velike molekule sastavljene od mnogo malih opetovanih jedinica koje se nazivaju monomeri. Pojam polimer najčešće se odnosi na sintetičke organske polimere, a u užem smislu na prirodne organske polimere poput celuloze, DNA, proteina. Osobito zaslužan za otkriće i razvoj kemije polimera bio je Hermanan Staudingera. Polimeri se prema mehanizmu nastajanja dijele na adicijske i kondenzacijske polimere. Adicijski polimeri nastaju lančanim reakcijama za razliku od kondenzacijskih koji nastaju stupnjevitim reakcijama tvorbom amidnih ili esterskih veza između monomernih molekula koje posjeduju dvije funkcijske skupine. Postoje tri vrste adicijske polimerizacije: anionska, kationska i radikalska polimerizacija. Brojni polimeri poput polietilena, polipropilena, polistirena, poli(vinil-klorida), politetrafluoretilena nastali adicijskom polimerizacijom imaju široku primjenu u svakodnevnom životu. Od kondenzacijskih polimera osobito su značajni polietilentereftalat (PET), poliamidi poput najlona6,6 ili kevlara. Tijekom reakcije polimerizacije primjenjuje se specifični kemijski spojevi koji imaju ulogu inhibitora polimerizacije, zatim katalizatori (Ziegler-Natta katalizator) te inicijatora radikalske polimerizacije (benzoil-peroksid).
Abstract (english)
Polymers are large molecules made up of many small repeating units called monomers. The term polymer most often refers to synthetic organic polymers, and in a narrower sense to natural organic polymers such as cellulose, DNA, proteins. Particularly responsible for the discovery and development of polymer chemistry was Herman Staudingera. According to the mechanism of formation, polymers are divided into addition and condensation polymers. Addition polymers are formed by chain reactions, in contrast to condensation polymers, which are formed by stepwise reactions by the formation of amide or ester bonds between monomer molecules that possess two functional groups. There are three types of addition polymerization: anionic, cationic, and radical polymerization. Numerous polymers such as polyethylene, polypropylene, polystyrene, poly(vinyl chloride), polytetrafluoroethylene created by addition polymerization are widely used in everyday life. Of the condensation polymers, polyethylene terephthalate (PET), polyamides such as nylon6,6 or Kevlar are particularly important. During the polymerization reaction, specific chemical compounds are applied that act as polymerization inhibitors, then catalysts (Ziegler-Natta catalyst) and radical polymerization initiators (benzoyl peroxide).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:128558
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2024-09-20 07:25:34