A microwave assisted methodology was developed to modify Merrifield resins (1-2% cross-linked containing 1.0-3.5 mmol Cl-/g) with different nominal molecular weights PEG (200-1000). The synthesis was also carried out by conventional heating to assess the differences between the two procedures. The most efficient synthesis was achieved by using microwave and by using PEG with molecular weight 200 and MR 2% crosslinked containing 1.25 mmol Cl -/g. The structural elucidation was carried out using Fourier transform infrared (FTIR) spectroscopy and elemental analyses. Upon pyrolsis-GC/MS analysis of the PEGylated MR, the PEG showed the tendency to undergo thermal degradation by the loss of a smaller PEG fragments. This observed degradation of PEG was less prominent during microwave assisted synthesis compared to conventional heating, in addition to faster reaction rates and higher yields. As expected, the PEGylated MR showed improved swelling properties in polar solvents. The chemical reactivity of the PEGylated Merrifield resin was confirmed by the esterification with pyruvic acid and by the substitution of hydroxyl group using thionyl chloride. In addition, the PEGylated MR was converted into (1) polymer-supported acid/base or redox indicator by the attachment of a blue organic dye - 2,6-dichloroindophenol (DCIP) through a nucleophilic substitution reaction and (2) beta-cyclodextrin trap, a water insoluble inclusion-complex, by immobilization of beta-cyclodextrin through cross-linking with 1,6-hexamethylene diisocyanate reagent.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.82427 |
| Date | January 2004 |
| Creators | Siu, Wing Kwan May, 1979- |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002211282, proquestno: AAIMR12542, Theses scanned by UMI/ProQuest. |
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