Polymers

Question 1

what is a polymer ?

Answer 1

A polymer is a very high molecular weight molecule made by chemically linking many small molecules (monomers)

Question 1

what is a polymer ?

Answer 1

A polymer is a very high molecular weight molecule made by chemically linking many small molecules (monomers)

Question 2

Condensation Polymerisation

Answer 2

Involves the loss of a small molecule

Question 3

Condensation Polymerisation

Answer 3

Involves the loss of a small molecule

Question 4

Properties of Polymers

Answer 4

Depends on:
1. Monomer chemistry
2. Location, and ordering of monomers
3. Number of monomers (molecular weight)

Question 5

Properties of Polymers

Answer 5

Depends on:
1. Monomer chemistry
2. Location, and ordering of monomers
3. Number of monomers (molecular weight)

Question 6

Polymer Structures

Answer 6

• Polymer chains can be many different shapes and sizes
  e.g graft, multivalent , dendrimer

Question 6

Polymer Structures

Answer 6

• Polymer chains can be many different shapes and sizes
  e.g graft, multivalent , dendrimer

Question 7

Classification of Polymers

Answer 7

• Thermoplastic: soften when heated
  For example: Plastic bottles
• Thermoset: Hold shape when heated
  For example: Frying pan handles Bakelite
• Elastomer: Stretch easily then return to original shape
  Rubber

Question 8

Disposal of Polymers

Answer 8

• biodegradable

1. Natural polymers
2. Aliphatic polyesters
3. Polyvinyl alcohols

• non-biodegradable

Question 9

what is Poly(ethylene terephthalate) PET ?

Answer 9

1. A polyester
2. Thermoset, and condensation polymer
3. Easily manipulated, strong, and gas resistant
4. Fabrics, food packaging, magnetic tapes, drinks bottles, etc.

Question 10

what is Poly(ethylene terephthalate) PET ?

Answer 10

1. A polyester
2. Thermoset, and condensation polymer
3. Easily manipulated, strong, and gas resistant
4. Fabrics, food packaging, magnetic tapes, drinks bottles, etc.

Question 11

Polymers we eat

Answer 11

Starch
Rice, potatoes, wheat
Grains, cereals, flour

Cellulose
Fruit skin, fibre,
Vegetables

Protein
Meat, fish, eggs

Question 12

3 forms of starch

Answer 12

1. Amylose (1,4 linkage of glucose)
   Linear chain
2. Amylopectin (branches from C6)
   Branches in chain
3. Glycogen (smaller, more branched polymer)
   Quick release of glucose for energy