Journal
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
Volume 129, Issue 17, Pages 5354-+Publisher
AMER CHEMICAL SOC
DOI: 10.1021/ja070871+
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We found that the topology of cleavable polymer from linear to hyperbranched can be tuned simply by varying the polymerization temperature: linear polymers were produced at temperatures <= 40 degrees C, hyperbranched polymers were obtained at elevated temperatures (>= 48 degrees C); the degree of branching (DB) of hyperbranched polymers increased with the increase of temperature. Furthermore, the produced linear and hyperbranched polymers contain stimuli-sensitive disulfide bonds in the backbone that can be easily cleaved into small organic molecules in the presence of DTT.
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