This is a draft cheat sheet. It is a work in progress and is not finished yet.
Definations
• Polymers are large molecules formed by the linking up of many small molecules |
• Monomers are small molecules that link up to form a polymer |
• Polymerization is the reaction where many monomers link up to form a polymer |
• There are two types of polymers |
→ Addition Polymers |
→ Condensation Polymers |
Addition Polymers
• Formed by addition reaction in which many small molecules are added to each other to form a large molecule, without the formation of bi-products |
• Takes place only in compounds containing carbon to carbon double bond |
→ Cut off one part of double bond |
→ Check what is around double bond |
→ They will be place above and below the two carbons |
→ Only take place on double bond |
• Unsaturated monomers for saturated polymers |
• Mainly plastics |
→ Polyethene |
→ Polypropene |
→ Polycholoroethene |
→ Polytetrafloroethene |
→ Polyphenylethene |
Condensation polymers
• Polymers formed by condensation reaction in which water is formed as bi-products |
• It can be made by same or different monomers |
• It has two classes |
→ Synthetic polymers |
→ Natural polymers |
Synthetic Polymers
Nylon (Common name) |
• Made with Dioic acid and Diamine |
→ Dioic loses both OH |
→ Diamine loses both H |
• Amide linkage (C—N) |
• Other name Poly Amide |
• Used to make clothes, rope, tires etc |
Terylene (Common name) |
• Made with Dioic acid and Diol |
→ Dioic loses both OH |
→ Diol loses both H |
• Ester linkage (C—^double bond O—O—R) |
• Used to make cushions, mattresses etc |
Natural Polymers
Carbohydrates |
• Monosaccharides (monomers) |
→ Glucose - simple sugars |
• Disaccharides (dimers) |
→ Maltose |
→ Sucrose |
• Polysaccharides (polymers) |
→ Starch |
→ Glycogen |
→ Cellulose |
• Glucose (loses both OH) condenses to make starch and water |
• Glucosidic bond/linkage (box—O—box) |
Proteins |
• Amino acids (monomer) |
• Polypeptide (polymer) |
→ Protein |
• Two amino acids (both lose H and OH) condense to make protein (poly peptide/amide)and water |
• Amide linkage/Peptide linkage (N—box—C) |
Fats |
• Macromolecules but not polymers |
• Made by reaction of one glycerol and three fatty acids |
• Glycerol loses H and Fatty acids loses OH |
• Ester linkage (O—C—zig zag) |
+ Protein chain continues as (N—box—C—N—ColBox—C)
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