The thermal properties together with the identification of the emitted volatiles during heating of the starch-graft-poly(geranyl methacrylate) copolymers with the use of a TG/FTIR-coupled method and some of the physicochemical properties of the copolymers were determined. It was found that the use of the geranyl methacrylate monomer to the graft copolymerization with potato starch allowed to replace ca. 1.46 hydroxyl groups per glycosidic units of starch macromolecule by the poly(geranyl methacrylate) chains under the optimal reaction conditions. Generally, all tested starch graft copolymers exhibited a significant increase in polar solvent resistance, moisture resistance and chemical stability as compared to potato starch. However, the thermal stability of the obtained materials was substantially lower as compared to the thermal stability of potato starch. The beginning of the decomposition of the copolymers was observed below 150 °C. It was due to low thermal stability of the poly(geranyl methacrylate) chains. The decomposition of the prepared materials runs at least four, unseparated stages. The first stage was visible up to 220–240 °C. It was connected with the emission of some aldehyde, acid, alcohol, alkene, ester fragments, H₂O and CO₂ as a result of the depolymerization, destruction and partial decarboxylation of the poly(geranyl methacrylate) chains. The second stage was spread between ca. 220–240 and 358–375 °C. The emission of organic, saturated, unsaturated, aromatic, oxygen-rich fragments, CO, CO₂ and H₂O as a result of the decomposition and dehydration of starch was confirmed. Heating of the studied materials between 358–375 and 455–477 °C resulted in subsequent decomposition processes of the residues and the creation of some oxygen-rich saturated and unsaturated fragments, CO, CO₂, H₂O and CH₄. Finally, above 455–477 °C, a minor mass loss as a result of the decomposition processes of the residues formed before was observed. The emission of CO, CO₂, H₂O, CH₄ and some oxygen-rich saturated and unsaturated fragments was confirmed.

中文翻译：

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高水分，溶剂和化学稳定性的淀粉-g-聚（甲基丙烯酸香叶酯）共聚物的制备，理化和热性能

通过使用TG / FTIR偶联方法，测定了淀粉接枝聚（甲基丙烯酸香叶酯）共聚物加热过程中的热性能以及挥发物的鉴定，以及共聚物的一些物理化学性能。已经发现，使用甲基丙烯酸香叶酯单体与马铃薯淀粉进行接枝共聚可以替代约。在最佳反应条件下，聚甲基丙烯酸香叶酯链上淀粉大分子的每个糖苷单元具有1.46个羟基。通常，与马铃薯淀粉相比，所有测试的淀粉接枝共聚物均显示出极性耐溶剂性，耐湿性和化学稳定性的显着提高。然而，与马铃薯淀粉的热稳定性相比，获得的材料的热稳定性大大降低。在150℃以下观察到共聚物开始分解。这是由于聚甲基丙烯酸香叶酯链的热稳定性低。所制备的材料的分解至少进行四个未分离的阶段。第一阶段在220–240°C时可见。它与一些醛，酸，醇，烯，酯片段，H的排放有关聚（甲基丙烯酸香叶酯）链的解聚，破坏和部分脱羧的结果是₂ O和CO ₂。第二阶段分布在大约 220–240和358–375°C。的有机的，饱和的，不饱和的，芳族的，富含氧的片段的排放，CO，CO ₂和H ₂ O作为分解和淀粉脱水的结果得到了证实。在358–375至455–477°C之间加热所研究的材料，导致残留物随后分解，并产生了一些富氧的饱和和不饱和碎片CO，CO ₂，H ₂ O和CH ₄。最后，在高于455–477°C的温度下，观察到由于之前形成的残留物的分解过程而导致的轻微质量损失。确认了CO，CO ₂，H ₂ O，CH ₄和一些富氧饱和和不饱和碎片的排放。