Copolymerization of 2,3:4,5-di-O-isopropylidene-l-vinylbenzyl-b-D-fructopyranose with styrene: preparation of polymers containing carbohydrate side chain residues and effect of composition on glass transition temperatures.

A range of copolymers of styrene and 2,3:4,5-di-O-isopropylidene-1- vinylbenzyl-β-D-fructopyranose (A) were prepared by free-radical initiation and characterized by i.r., N.M.R., microanalysis and solution viscosity. Reactivity ratios were derived. The specific rotation of the copolymers was linearly related to the molar composition. The glass transition temperatures of the copolymers decreased almost linearly with decreasing styrene content to a value of 73C for the homopolymer of monomer (A). A method of releasing the isopropylidene blocking groups was developed; the glass transition temperatures of the resultant fructopyranose copolymers increased with decreasing styrene content to a value of 132C for a copolymer containing 45 mole % styrene.