Organic Chemistry, Books a la Carte Edition (9th Edition)
Organic Chemistry, Books a la Carte Edition (9th Edition)
9th Edition
ISBN: 9780134160382
Author: Leroy G. Wade, Jan W. Simek
Publisher: PEARSON
Question
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Chapter 26, Problem 26.26SP

(a)

Interpretation Introduction

Interpretation:

The polymer that belongs to polyethylene glycol is to be stated.

Concept introduction:

The polymers that are generated by linking monomer unit in a simple way without any formation of side products are known as addition polymers.

Polyethylene glycol is used in a number of laxatives and excipients. It is also used as a binder, thickening agent and as a packaging additive for foods.

(b)

Interpretation Introduction

Interpretation:

The monomer that is used to make polyethylene glycol is to be stated.

Concept introduction:

The polymers that are generated by linking monomer unit in a simple way without any formation of side products are known as addition polymers.

Polyethylene glycol is used in a number of laxatives and excipients. It is also used as a binder, thickening agent and as a packaging additive for foods.

(c)

Interpretation Introduction

Interpretation:

The condition that is used in the polymerization of polyethylene glycol is to be stated.

Concept introduction:

The polymers that are generated by linking monomer unit in a simple way without any formation of side products are known as addition polymers.

Polyethylene glycol is used in a number of laxatives and excipients. It is also used as a binder, thickening agent and as a packaging additive for foods.

(d)

Interpretation Introduction

Interpretation:

A mechanism for the polymerization of polyethylene glycol as far as the tetramer is to be predicted.

Concept introduction:

The polymers that are generated by linking monomer unit in a simple way without any formation of side products are known as addition polymers.

Polyethylene glycol is used in a number of laxatives and excipients. It is also used as a binder, thickening agent and as a packaging additive for foods.

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