Phase equilibrium in the crosslinked polymer low-molecular-weight liquid system

Phase equilibrium in the crosslinked polymer + low-molecular-weight liquid system 

during pulyiii( ri/,alion, a. certain amount of a multifunctional monomer (a crosslinking agent) is added to the system, a crosslinked (network) polymer appears. Many linear polymers are crosslinked by vulcanization and radiation. Polymer inicrocrystallites can serve as linking knots as well. 

Rx gardless of the way of obtaining, the. system network polymer (. P)- -LMWL, whore the polymer forms a spatial network-crosslinked structure, will also be called a gel. 

Such systems play a large role in a diversity of technological processes of polymer production and exploitation (Papkov, 1974). A polymer is often crosslinked to give high-elastic properties to the polymer-based article. Sometimes, conversely, spontaneously arisen crosslinkings hinder processing or exploitation of polymer solutions. 

Great attention is paid to gelation in preparing foodstuffs. Besides traditional fruit jellies, aspic jellj, fish jellj, and calves foot jelly, the network polymer structure with a liquid component has been used to create novel food products (protein caviar, artificial meat, etc.) (Tolstoguzov, 1978 Elias, 1987). 

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