Clathrate hydrates of cross-linked tetraisoamylammonium polyacrylates

By differential thermal analyses (DTA) and Schreinemakers’ method the clathrate formation in the systems water–cross-linked tetraisoamylammonium polyacrylates (3, 1 and 0.5% cross-linkages) was studied and the compositions of the polyhydrates which form were determined. It was shown using the DTA method that a decrease in the degree of cross-linking of polyacrylate results in an increase in the stability of the polyhydrates. From studies of the solubility isotherm (0 °C) in the three-component system tetraisoamylammonium polyacrylate (3% cross-linked)–water–ethanol, it was concluded that a clathrate hydrate of constant composition is formed.