YE classification kyun? Ye batata hai raw material ki economics aur biodegradability. Natural wale usually biodegrade ho jaate hain; zyaadatar synthetics nahi hote.
Ethene lo. CH2=CH2 ka π-bond toot ta hai; woh do electrons ek nayi σ-bond banate hain agle monomer se:
nCH2=CH2⟶−repeat unit(CH2−CH2)−n
By-product kyun nahi? Kuch bhi hata nahi — double bond sirf "khulta" hai aur dobara connect ho jaata hai. Isliye:
mass of polymer=n×mass of monomer
Monomer C2H4 (28) aur repeat unit C2H4 (28) — bilkul same. ✔
Ek diol + diacid lo jo polyester bana rahe hain. Har ek ester bond bante waqt ek water nikaalta hai:
HO–R–OH+HOOC–R’–COOH→HO–R–O–CO–R’–COOH+H2O
n diol + n diacid se ek lamba chain bane toh (2n−1) links bante hain → (2n−1) waters kho jaate hain. Bade n ke liye, ≈ 2n choti molecules eliminate hoti hain.
Kya Bakelite addition hai ya condensation, thermoplastic hai ya thermosetting
Condensation (phenol + formaldehyde, H₂O lose karta hai); thermosetting.
Teflon teeno axes par kaise classify hota hai
Synthetic, addition (CF₂=CF₂ se), thermoplastic.
Nylon-6,6 formation mein kaunsi choti molecule eliminate hoti hai
Water (–NH₂ aur –COOH ke beech amide bond formation mein).
Addition polymerisation mein mass kyun conserve hota hai
π-bond sirf khulta hai nayi σ-bonds banane ke liye; kuch bhi nahi hata, isliye monomer aur repeat unit ka formula same hota hai.
Kya 'addition vs condensation' aur 'thermoplastic vs thermosetting' related hain
Nahi, ye independent axes hain — ek mechanism ke baare mein hai, doosra crosslinking/thermal behaviour ke baare mein.
Semi-synthetic polymer ki definition
Ek naturally occurring polymer jo chemically modify kiya gaya ho, e.g. cellulose nitrate (gun cotton).
Recall Feynman: 12-saal ke bachche ko samjhao
LEGO imagine karo. Addition plastics jaise identical bricks ko click karna — click karte waqt table se kuch nahi girta. Condensation plastics jaise bricks ko glue karna jahan har baar ek choti glue ki bund nikaali jaati hai (woh bund = kho gayi water).
Ab melting ke baare mein: thermoplastic chocolate chain jaisi hai — garam karo toh soft ho jaati hai, baar baar reshape kar sakte ho. Thermosetting cake baking jaisi hai — ek baar batter ko cake banao, zyada garam karo toh bas jalti hai; kabhi batter mein wapas nahi ho sakti. Cake ke ingredients permanently lock ho gaye (yahi crosslinking hai).