Effect of pH, Temperature, Molecular Weight and Salt Concentration on the Structure and Hydration of Short Poly(,-dimethylaminoethyl methacrylate) Chains in Dilute Aqueous Solutions: A Combined Experimental and Molecular Dynamics Study.

We study the microstructural properties and state of hydration of aqueous low-molecular-weight poly(,-dimethylaminoethyl methacrylate) (PDMAEMA) solutions and their dependence on polymer concentration and pH by means of detailed atomistic Molecular Dynamics (MD) simulations and experiments. For infinitely dilute solutions with a degree of polymerization of = 30 at basic pH conditions, no temperature dependence is observed on the overall shape and state of hydration of the polyelectrolyte. This is supported by the experimental component of our work according to which the hydrodynamic radius, , does not change dramatically with temperature. Small, but not drastic, changes are observed for solutions with longer PDMAEMA chains ( = 50, 70, and 110). Although the MD simulations demonstrate that temperature and salt do affect the strength of hydrophobic interactions between PDMAEMA and water, apparently these effects are not strong enough to cause drastic changes to the overall shape of the polymer. MD simulations also reveal that Na salt ions strongly interact with the oxygen atoms located at the side chain of the polyelectrolyte. While no significant changes in the global shape or state of hydration of the PDMAEMA chain are found, a strong dependence is revealed for the aggregation behavior of the polymer on temperature and salt in slightly more concentrated solutions. A structural transition from a collapsed coil to a stretched conformation is also observed as we move from basic to acidic pH conditions, which is strongly correlated with the degree of chain rigidity as a function of pH.