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Chemistry

How Polymer Backbone Structure Influences Thermal Degradation Pathways

Quick fact

Polymers with carbon–hydrogen backbones, like polyethylene, degrade mainly by random chain scission, while those with aromatic rings in the backbone, like polyimides, often crosslink and form a protective char layer when heated.

Why this is interesting

Why does a plastic bag melt and drip under heat, while a frying pan handle stays rigid and only chars? What makes the difference?