Thermoresponsive properties of sugar sensitive copolymer of N-isopropylacrylamide and 3-(acrylamido)phenylboronic acid
The copolymer of N-isopropylacrylamide and 3-(acrylamido)phenylboronic acid (82:18, (M) over bar (n)=47000 g. mol(-1)) was prepared by free radical polymerization. The copolymer showed typical thermal precipitation behavior in aqueous solutions, its precipitation temperature (T-P) being increased from 23 to 32degreesC by increasing the pH from 6.5 to 9.7, because of ionization of the phenylboronat