PH-Responsive Semi-Interpenetrated Polymer Networks of pHEMA/PAA for the Capture of Copper Ions and Corrosion Removal

Abstract

Bronze artifacts constitute a fundamental portion of Cultural Heritage, but effective methodologies for the removal of corrosion layers, such as those produced by the "bronze disease", are currently missing. We propose the formulation and application of novel poly(2-hydroxyethyl methacrylate) (pHEMA) networks semi-interpenetrated (SIPN) with poly(acrylic acid) (PAA) to achieve enhanced capture of copper ions and removal of corrosion products. The pHEMA/PAA SIPNs were designed to improve previous pHEMA/poly(vinylpyrrolidone) (PVP) networks, taking advantage of the chelating ability of pH-responsive carboxylic groups in PAA. Increasing the pH ionizes carboxyls, increases the porosity in pHEMA/PAA, and leads to the co-presence of enol and enolate forms of vinylpyrrolidone (VP), changing the macroporosity and decreasing the mesh size in pHEMA/PVP. The ion-matrix interaction is stronger in pHEMA/PAA, where the process occurs through an initial diffusion-limited step followed by diffusion in smaller pores or adsorption by less available sites. In pHEMA/PVP, the uptake is probably controlled by adsorption as expected, considering the porogen role of PVP in the network. Upon application of the SIPNs loaded with tetraethylenpentamine (TEPA) onto corroded bronze, copper oxychlorides dissolve and migrate inside the gels, where Cu(II) ions form ternary complexes with TEPA and carboxylates in PAA or carbonyls in PVP. The removal of oxychlorides is more effective and faster for pHEMA/PAA than its /PVP counterpart. The selective action of the gels preserved the cuprite layers that are needed to passivate bronze against corrosion, and the pH-responsive behavior of pHEMA/PAA allows full control of the uptake and release of the Cu(II)-TEPA complex, making these systems appealing in several fields even beyond Cultural Heritage conservation (e.g., drug delivery, wastewater treatment, agricultural industry, and food chemistry).