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Concept
Polymer backbone
Summary
In polymer science, the polymer chain or simply backbone of a polymer is the main chain of a polymer. Polymers are often classified according to the elements in the main chains. The character of the backbone, i.e. its flexibility, determines the properties of the polymer (such as the glass transition temperature). For example, in polysiloxanes (silicone), the backbone chain is very flexible, which results in a very low glass transition temperature of . The polymers with rigid backbones are prone to crystallization (e.g. polythiophenes) in thin films and in solution. Crystallization in its turn affects the optical properties of the polymers, its optical band gap and electronic levels.
Common synthetic polymers have main chains composed of carbon, i.e. C-C-C-C.... Examples include polyolefins such as polyethylene ((CH2CH2)n) and many substituted derivative ((CH2CH(R))n) such as polystyrene (R = C6H5), polypropylene (R = CH3), and acrylates (R = CO2R').
Other major classes of organic polymers are polyesters and polyamides. They have respectively -C(O)-O- and -C(O)-NH- groups in their backbones in addition to chains of carbon. Major commercial products are polyethyleneterephthalate ("PET"), ((C6H4CO2C2H4OC(O))n) and nylon-6 ((NH(CH2)5C(O))n).
Siloxanes are a premier example of an inorganic polymer, even though they have extensive organic substituents. Their backbond is composed of alternating silicon and oxygen atoms, i.e. Si-O-Si-O... The silicon atoms bear two substituents, usually methyl as in the case of polydimethylsiloxane. Some uncommon but illustrative inorganic polymers include polythiazyl ((SN)x) with alternating S and N atoms, and polyphosphates ((PO3−)n).
Major families of biopolymers are polysaccharides (carbohydrates), peptides, and polynucleotides. Many variants of each are known.
Proteins are characterized by amide linkages (-N(H)-C(O)-) formed by the condensation of amino acids. The sequence of the amino acids in the polypeptide backbone is known as the primary structure of the protein.
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