Copolymers of 2-[(5-methylisoxazol-3-yl)amino]-2-oxo-ethyl methacrylate with ethyl methacrylate: Monomer reactivity ratios, thermal properties and antimicrobial activity


Soykan C., Gueven S., Coskun R.

Journal of Macromolecular Science, Part A: Pure and Applied Chemistry, vol.43, no.10, pp.1619-1633, 2006 (Journal Indexed in SCI Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 10
  • Publication Date: 2006
  • Doi Number: 10.1080/10601320600897031
  • Title of Journal : Journal of Macromolecular Science, Part A: Pure and Applied Chemistry
  • Page Numbers: pp.1619-1633

Abstract

We report the monomer reactivity ratios for copolymers of ethyl methacrylate (EMA) and a reactive monomer, 2-[(5-methylisoxazol-3-yl)amino]-2- oxo-ethyl methacrylate (IAOEMA), using the Fineman-Ross, Kelen-Tüdös, and a nonlinear error invariable model method using a computer program RREVM. Copolymers were obtained by radical polymerization initiated by ,'-azobisisobutyronitrile in 1,4-dioxane solution and were analyzed by FTIR, 1 H-NMR, and gel permeation chromatography. Elemental analysis was used to determine the molar fractions of EMA and IAOEMA in the copolymers. The reactivity ratios indicated a tendency toward ideal copolymerization. The polydispersity indices of the polymers determined using gel permeation chromatography suggest a strong tendency for chain termination by disproportionation. Thermal behaviors of copolymers with various compositions were investigated by differential scanning calorimetry and thermogravimetric analysis. It was observed that glass transition temperature of copolymers increased with increasing of IAOEMA content in copolymers. Also, the apparent thermal decomposition activation energies (ΔE d ) were calculated by Ozawa method using the SETARAM Labsys TGA thermobalance. The homo- and copolymers were tested for their antimicrobial properties against selected microorganisms. All the products show moderate activity against different strains of bacteria, fungi and yeast.