A calorimetric study of the interaction of synthetic phospholipid liposomes with vinyl monomers, acrylates and methacrylates was written by Fujisawa, Seiichiro;Kadoma, Yoshinori;Masuhara, Eiichi. And the article was included in Journal of Biomedical Materials Research in 1984.Application In Synthesis of 1,1,1,3,3,3-Hexafluoroisopropylmethacrylate The following contents are mentioned in the article:
Mono-, di-, and trimethacrylates (monomers) are widely used in dentistry as restorative materials, adhesives, prosthetic devices, etc. Residual monomers released from the cured resin have been implicated in toxicol. effects. To monitor the biol. actions at the membrane level induced by monomers, the changes in the phase transition temperature (T) and enthalpy (ΔH) of dipalmitoylphosphatidylcholine [2644-64-6] liposomes induced by 37 different monomers were studied by DSC. The monomers that caused large changes in the T and ΔH were vinyl monomers, acrylates, monomethacrylates that contain hydroxy, carbonyl, amino, and Ph groups, dimethacrylates with short-chain substituents, and aliphatic trimethacrylates. The changes in the T and ΔH values may be due not only to hydrophobic interactions, but also to interactions induced by the double bonds or the functional groups in the monomers. On the other hand, methacrylates with simple alkyl ester linkage and dimethacrylates with bisphenol A groups exhibited the smallest effects. The changes in the T and ΔH induced by highly hydrophobic methacrylates were small due to their slower interaction. These changes in transition properties of liposomes seem to be related to biol. activities. This study involved multiple reactions and reactants, such as 1,1,1,3,3,3-Hexafluoroisopropylmethacrylate (cas: 3063-94-3Application In Synthesis of 1,1,1,3,3,3-Hexafluoroisopropylmethacrylate).
1,1,1,3,3,3-Hexafluoroisopropylmethacrylate (cas: 3063-94-3) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application In Synthesis of 1,1,1,3,3,3-Hexafluoroisopropylmethacrylate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics