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Effect of the Degree of Sulfoethylation of Polyaminostyrene on Its Acid-Basic Properties and Specificity of Interaction with Transition Metal Ions

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A method was developed for the preparation of N-2-sulfoethylated polyaminostyrene (SEPAS) by gel synthesis with a degree of substitution up to 1.2. The composition and structure of the products of… Click to show full abstract

A method was developed for the preparation of N-2-sulfoethylated polyaminostyrene (SEPAS) by gel synthesis with a degree of substitution up to 1.2. The composition and structure of the products of polymer-analogous transformations were characterized using elemental analysis and FT-IR spectroscopy. It was found that an increase in the degree of sulfoethylation decreases the basicity of amino groups. This leads to an increase in the selectivity coefficient KAg(I)/Cu(II) in an ammonium acetate buffer solution in the pH range 5.5–6.0, which makes it possible to use SEPAS for the selective extraction of silver(I) from solutions of complex composition. The degree of sulfoethylation does not affect the rate at which the sorption equilibrium is established.

Keywords: degree sulfoethylation; sulfoethylation; sulfoethylation polyaminostyrene; polyaminostyrene acid; acid basic; effect degree

Journal Title: Russian Journal of Applied Chemistry
Year Published: 2020

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