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Preparation and flocculation properties of biodegradable konjac glucomannan-grafted poly(trimethyl allyl ammonium chloride)

  • Dating TianEmail author
  • Yuchi Zhou
  • Kai An
  • Huiting Kang
Original Paper

Abstract

Preparation of konjac glucomannan-grafted poly(trimethyl allyl ammonium chloride) (KGM-g-PTMAAC) was carried out using KGM as polysaccharide matrix and TMAAC as cationic comonomer to develop biodegradable flocculants. The structure of KGM-g-PTMAAC was characterized by FTIR, 13C solid-state NMR, elemental analysis (EA) and SEM. Thermal properties of KGM-g-PTMAAC were studied by thermal gravimetric (TG) analysis. In addition, flocculation properties of KGM-g-PTMAAC were investigated in a kaolin suspension. The results of the FTIR, NMR, and EA showed that the cationic moiety containing quaternary ammonium has been introduced in the backbone of KGM. SEM images indicated that the surface of KGM-g-PTMAAC was rougher than that of KGM. TG results indicated that the thermal stability of KGM-g-PTMAAC was different to that of KGM. The obtained products had a good biodegradable performance. Moreover, the results of the flocculation test showed that KGM-g-PTMAAC could be potentially used as a good flocculating agent.

Keywords

Graft copolymerization Konjac glucomannan Flocculant Biodegradable Trimethyl allyl ammonium chloride 

Notes

Acknowledgements

The authors are grate for the financial support from the National Natural Science Foundation of China (No: 51263009) and the Project of Team Research for Excellent Mid-Aged and Young Teachers of Higher Education of Hubei Province (No: T201006). We thank Dr. Z. W. Yu and Dr. X. Y. Han for NMR measurements.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Chemical and Environmental EngineeringHubei Minzu UniversityEnshiPeople’s Republic of China
  2. 2.Key Laboratory of Biologic Resources Protection and Utilization of Hubei ProvinceHubei Minzu UniversityEnshiPeople’s Republic of China

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