Natural Polymers

*The word ‘polymer’ can be broken down into two words-

poly-many and mer-parts. Polymers can be defined as large
macromolecular structures composed of smaller individual
subunits called monomers. Macromolecules play an
important role in the biological system as well as in the
industries.
The term polymer does not define a specified number of
monomeric units; however, a polymer comprising extremely
large quantities of monomer is called a higher
macromolecule. Common examples of polymers include
Polyvinyl chloride (PVC)- the third most-produced synthetic
plastic,
Deoxyribonucleic acid (DNA)- the genetic material
responsible for inheritance
Cellulose- Plant polysaccharide.
*Natural Polymers are the type of polymers found in living
systems and are composed of either organic or inorganic
subunits. These are present naturally and participate in the
vital functioning of an organism. The subunits of natural
polymers are either monosaccharides, amino acids, or
nucleotides. For example, Cellulose and Starch are
polysaccharides that are basically polymers of
sugars; Proteins are a polymer of amino acids and more. The
functions performed by natural polymers found in the body
include providing structural integrity to the cell, carrying
genetic information across generations, serving as a source of
energy, and contributing to various metabolic activities of the
biological system.
Various other natural polymers also have great commercial
value. For example, the plant exudate latex (rubber) is used
in the industries. Rubber is a polymer of isoprene. The
naturally occurring allotropes of carbon, i.e., graphite and
diamond, are also natural inorganic polymers formed by the
catenation of carbon.

Some Common Examples of Natural Polymers

Carbohydrates: These are macromolecules found in all living
organisms. They are composed of monomers called
monosaccharides. Based on the number of monosaccharide
units present, the carbohydrate molecules are further
classified as di, tri, tetra, and polysaccharide. Carbohydrates
act as fuels and serve as a great source of energy.
Proteins: Also known as polypeptides, they are composed of
individual amino acids. These amino acids are combined with
the help of peptide linkages to form the macromolecular
structure. Enzymes are the most renowned proteins that help
in catalyzing any biological reactions.
Deoxyribonucleic acid and ribonucleic acid (DNA and
RNA): These molecules are essential for the continuation of
life on the planet Earth. DNA and RNA carry genetic
information in the form of codons that are transferred across
generations via cell division.
Chitin: It is a polymer of N-acetylglucosamine that is an
important component of the exoskeleton of arthropods. They
are also present in great quantities in the fungal cell wall.
Rubber: This natural polymer composed of isoprene units is
obtained from plants in the form of latex, which is later
processed to form the rubber that is used on an industrial
scale. The natural rubber used in the industries is called an
elastomer. Based on the tree from which the rubber latex is
collected, there are different rubbers available; for example,
the Amazonian rubber tree on wounding produces good
quality rubber latex.
Silk: It is a naturally occurring biopolymer of sericin and
fibroin. This polymer is found in species of the arthropod
family. Moreover, based on the type of insect involved, the
silk produced varies in composition. Bombyx Mori is a
silkworm that has been used for years for the commercial
produc
tion of silk.
 Natural Polymers occurrence
Natural polymers occur in nature and can be extracted. They
are often water-based. Examples of naturally occurring
polymers are silk, wool, DNA, cellulose and proteins.

In our previous section on network polymers, we mentioned

vulcanized rubber and pectin., while pectin is an example of a
natural polymer.

Rubber can be found in nature and harvested as a latex

(milky liquid) from several types of trees. Natural rubber
coming from tree latex is essentially a polymer made from
isoprene units with a small percentage of impurities in it.
Rubber can also be made (synthesized) by man. Synthetic
rubber can be made from the polymerization of a variety of
monomers, including isoprene.

Natural rubber does not handle easily (it's sticky), nor does it
have very good properties or durability (it rots). It is usually
vulcanized, a process by which the rubber is heated in the
presence of Sulfur, to improve its resilience, elasticity and
durability. Synthetic rubber is preferable because different
monomers can be mixed in various proportions resulting in a
wide range of physical, mechanical, and chemical properties.
The monomers can be produced pure and addition of
impurities or additives can be controlled by design to give
optimal properties.

Vulcanization, also called curing, is the chemical process used

in the rubber industry in which individual polyisoprene chains
are linked to other polyisoprene chains by chemical bonds
(see reaction sequence below). The actual chemical cross-
linking is usually done with Sulfur, but there are other
technologies that can also be used. Vulcanization is an
irreversible process, like baking a cake. The normally soft and
springy rubber molecules become locked together resulting
in a harder material with greater durability and chemical
resistance. Vulcanization changes the surface of the material
from very sticky to a smooth, soft surface which does not
adhere to metal or plastic substrates.
Pectin is a long chain polymer composed of pectic acid and
pectinic acid molecules (see structure below). Because these
acids are sugars, pectin is called a polysaccharide. It is
obtained from citrus peels and the remains of apples. In the
plant/fruit, pectin is the material that joins the plant cells
together.

The pectin chains form a network because some of the

segments of the pectin chains join together by crystallization
to form a three-dimensional network in which water, sugar
and other materials are held. Formation of a gel is caused by
physical or chemical changes that tend to decrease the
solubility of the pectin and this favors the formation of small
localized crystals. The most important factor which
influences pectin's tendency to gel is temperature.

When cooling a hot solution containing pectin, the

movement of the molecules is decreased and their tendency
to combine into a gel network is increased. This ability makes
pectin a good thickener for many food products, like jellies
and jams. If there is sufficient sugar in the mixture, pectin
forms a firm gel.