Chemistry & Chemical Technology. – 2011. – Vol. 5, No. 3

Permanent URI for this collectionhttps://ena.lpnu.ua/handle/ntb/10494

The scientific-technical journal

It is the scientific-technical journal in English in Ukraine discussing actual problems of chemistry and chemical technology. Compared with other chemical journals Ch&ChT is publishing materials of both theoretical and practical values in such fields as analytical, general organic, physical and inorganic chemistry; chemistry of high molecular compounds; materials science and engineering; chemical kinetics and catalysis; technology of inorganic substances; technology of organic synthesis products; chemical technology of processing of combustible minerals; processes and apparatus of chemical and food productions; biotechnology and ecology.

Chemistry & Chemical Technology : [the scientific-technical journal] / Lviv Polytechnic National University ; editor-in-chief M. Bratychak. – Lviv : Publishing House of Lviv Polytechnic National University, 2011. – Volume 5, number 4. – P. 241–362, IV : ill.

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    Cu(OAc)2-2,4-Lut-ZnCl2 efficient catalyst of functionalization of isobutylene oligomers and 1,2-polybutadiene with methyldiazoacetate
    (Publishing House of Lviv Polytechnic National University, 2011) Biglova, Raisa; Sultanova, Rimma; Yangirov, Tagir; Dokichev, Vladimir; Zaikov, Gennady
    The possibility of [1+2] cycloaddition of metoxycarbonylcarbene generated by methyldiazoacetate decomposition in the presence of Cu(OAc)2-2,4-Lut- ZnCl2, to the C=C bond of isobutylene oligomers and syndiotactic 1,2-polybutadiene was studied. A comparative analysis of physical and chemical properties of the starting compounds and their functionalized products was made. Вивчено можливість [1+2] циклоприєднання метоксикарбонілкарбену, одержаного розкладом метилдіа-зоацетату в присутності Cu(OAc)2-2,4-Lut-ZnCl2, до С=С зв'язків ізобутиленових олігомерів та синдіотактичного 1,2- полібутадієну. Проведено порівняльний аналіз фізичних і хімічних властивостей вихідних і функціональних продуктів.