Miscibility of poly(butyl methacrylate‐<i>CO</i>‐methacrylic acid) or poly(styrene‐<i>CO</i>‐methacrylic acid) with poly(styrene‐<i>CO</i>‐4‐vinylpyridine) or poly(butyl methacrylate‐<i>CO</i>‐4‐vinylpyridine)

Abstract

Abstract The miscibility of blends of copolymers of different compositions of butyl methacrylate‐ co ‐methacrylic acid or styrene‐ co ‐methacrylic acid with styrene‐ co ‐4‐vinylpyridine or butyl methacrylate‐ co ‐4‐vinylpyridine was studied by differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy. It was found that these blends were miscible in part as a result of specific favorable interactions between the carboxylic acid and pyridine groups within the polymer chains. Evidence of such interactions was obtained from the single composition‐dependent glass transition temperature and the FTIR results.