Macromolecules

Chemistry @ MBCC
Science 2

OBJECTIVES
4.1 describe the characteristics of addition polymerisation
4.2 describe the characteristics of condensation polymerisation
4.3 predict types of polymer formed from given monomers
4.4 deduce the repeat unit of a polymer
4.5 identify proteins as naturally occurring macromolecules
4.6 identify carbohydrates as naturally occurring macromolecules
4.7 illustrate the connection between carbohydrates and their monomers

Polymerization
Small molecules (monomers) join
repeatedly to one another to form a large
molecule called a (polymer)
The process is known as polymerization
Two main types of polymerization
processes:
Addition Polymerization
Condensation Polymerization

Polymers
Polymers are natural
or synthetic
Natural polymers eg.
starch, proteins,
cellulose
Synthetic Polymers
eg. polyethene,
polyvinyl chloride

Addition Polymerisation
Unsaturated monomers with double or triple
bonds are linked together to form polymers
eg. polyethene, polyvinyl chloride (PVC)
and polytetrafluoroethene (PTFE)
Mechanism goes via a free radical chain
reaction
Mechanism involves three stages:
Initiation, propagation, termination

Addition Polymerisation:
Mechanism
Initiation
Organic peroxide decomposes to
form free radicals
Free radicals initiate chain reaction

Propagation
Free radical reacts with neutral
monomer to form longer chain free
radical
Long chain radical takes part in
another propagation reaction
causing a chain reaction

Termination
Two radicals combine with each
other
Less common is a
disproportionation reaction
between two radicals

Repeat Units
Repeat Unit is the
simplest structure which
is repeated in the
polymer
To deduce the structure
of a monomer from a
polymer
first find the repeat unit
next put back the original
carbon-carbon double
bond

Types of Addition Polymers

Write short notes on the following types of
polymers (page 326, Maraj and Samai)
Polyethene
Low density polyethene
High density polyethene

Polyvinyl chlorides
Polytetrafluoroethene
** Notes should include (i) the monomer used, (ii)
equation for the reaction including the repeat unit, (iii)
reaction conditions and (iv) uses of the polymer

Types of Addition Polymers

Condensation Polymerisation
Monomers are joined together in a condensation
reaction with the loss of a small molecule such as
water
Product depends on the functional group present in
the monomer
Monomers usually have multiple functional groups
Monomers with two functional groups form linear
polymers
Monomers with more than two functional groups usually
form polymers with crosslinkages

Types of Condensation Polymers

Condensation Polymers are classified
according to the linkages formed between the
monomers
Polyesters
Polyamides

Condensation polymers may be:

Synthetic eg. Terylene, Nylon 6.6
Natural eg. Proteins, Carbohydrates such as
starch and cellulose

PolyEsters
May be formed from
combining diacid with
dialcohol
Ester linkage is
formed
Eg. Terylene (or
dacron)
Used to make clothing,
curtains, draperies etc.

PolyAmide
May be formed from a
diamine and diacids (or diacyl chlorides)
Amide linkage is formed
Water molecule is lost if diacid is used
HCl molecule is used if diacyl chloride is used

Eg. Nylon 6.6

An early substitute for silk
Similar to polyamides in silk
Stronger, more durable and
cheaper than natural fibres
Used for clothing, nylon
ropes, parachutes etc.

Proteins

Monomers are amino acids

Water molecule lost when two amino acids link to form a dipeptide
Many amino acids link to form a polypeptide
Polypeptides further folds up into complex networks to form the 1 0, 20, 30 and 40
structure of proteins
Different sequencing of the amino acids gives rise to different properties in proteins

Carbohydrates
Naturally occurring condensation
polymers
Examples include:
- monosaccharides such as glucose and fructose
- Disaccharides such as maltose and sucrose
- Polysaccharides such as starch and cellulose

Monosaccharides are monomer units eg.

glucose
Disaccharides and polysaccharides contain
the ether (glycosidic) linkage
The open (straight chain) form of glucose
exists in equilibrium with the ring (cyclic)
form
Carbon 1 in glucose (sugars) is known as
the anomeric carbon

Carbohydrates
Maltose

Carbohydrates
Starch

Carbohydrates
Cellulose

Carbohydrates
Difference between Starch and Cellulose

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