Vinyl chloride, copolymers with nitrocellulose

Recently Kargin, Usmanov and Aikhodzhayev [7] prepared a grafted copolymer of nitrocellulose with vinyl chloride or vinylidene chloride. The method roughly consists in the formation of free macro-radicals of nitrocellulose (through y-irra-diation or — more effectively — ozonization of nitrocellulose). After that, the monomer of vinyl chloride or vinylidene chloride is reacted with the macro-radical in the presence of a redox catalyst. This eventually gives a copolymer of the following diagrammatic structure ... 

Di(2-ethylhexyl) isophthalate (dioctyl iso-phthalate, DIOP) n. A primary plasticizer for PVC, most notable for low volatility and its resistance to marring by nitrocellulose lacquers, in addition to good general-purpose properties. It is also compatible with polyvinyl butyral, vinyl chloride-acetate copolymers, cellulosic resins, polystyrene, and chlorinated rubber. 

The Desmocoll polymers show compatibility with some or all of the following polymers to the extent that they give clear solutions and films phthalic resins, xylene-formaldehyde resin, cyclohexanone-formaldehyde resin, highly chlorinated terphenyl, terpene-phenolic resin, acetyl cellulose, nitrocellulose, nitrile rubber, chlorinated PVC, vinyl chloride-vinyl acetate copolymer, rosin esters and coumarone resin. 

Thermoreversible gelation, as a consequence of crystallization from dilute solutions of random copolymers has been observed in a variety of mixtures. These include, among others, poly(vinyl chloride) in dioctyl phthalate,(55) poly-(acrylonitrile) in dimethyl formamide,(56) nitrocellulose in ethyl alcohol,(272) methyl cellulose in water,(273) ethylene copolymers,(274) syndiotactic isotactic and atactic poly(styrene),(275-279) and random copolymers of ethylene terephtha-late with isophthalate.(280) Flory and Garrett (281) have shown that the classical thermoreversible gelation system, gelatin in water, is the result of a crystal-liquid transformation. The gelation or dissolution can be treated as a first-order phase transition. 

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