共查询到20条相似文献,搜索用时 78 毫秒
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本文在分析大量专利、文献资料的基础上,论述了八十年代照相乳剂制备技术的发展趋向。系统地介绍了当今最有发展前景的三种新型照相乳剂,即T-颗粒乳剂、核壳乳剂、外延乳剂的结构、性能、制备和应用。讨论了上述三种乳剂的结构与性能间的关系,以及它们之间的异同。 相似文献
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微粒高感负性乳剂的制备福达感光公司研究所(厦门360012)陈建文1.引言微粒高感乳剂的制备是彩色胶片提高产品质量的前提和基础。要制备微粒高感乳剂,就要通过更精细、更科学的乳剂制备手段。80年代以来发展起来的T颗粒乳剂、核壳乳剂和外延乳剂,是现代新型... 相似文献
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卤化银颗粒外延技术是提高感光乳剂感光度的重要途径,而角外延能取得最显著的效果。但是本文作者过去从事的实验表明采用过量的碘盐或某些有机物作定向剂未能获得预期的效果。本文报导了作者采用染料与碘盐结合作定向剂的方法可取得显著的成果。 相似文献
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一、引言卤化银照相乳剂层在保存期间,其照相性能发生变化(即所谓照相乳剂的老化),导致感光度降低,灰雾密度增长。以致感光材料不合使用要求,因此研究影响照相乳剂稳定性的因素是很重要的。影响照相乳剂稳定性的因素很多,有的来自外界,如保存时的温度、湿度、与乳剂层接触的气氛等;还有,如照相乳剂的组成、类型、制备乳剂的 pH、pBr 值以及加入乳剂中的补加剂——化学增感剂、光谱增感剂、稳定剂等等。这是影响照相乳剂的内 相似文献
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K. Azizi 《Particulate Science and Technology》2013,31(6):639-644
ABSTRACTAlthough a considerable amount of work has been done on emulsions, particularly regarding their relative stability, it is hard to find a method giving us an overall view about the amount of internal phase (AIP) in emulsions. Discussing this method and putting forward a way to evaluate these parameters is the aim of this paper. In this paper, image processing method is applied to quantify “Amount of Internal phase” in an emulsion. AIP is the parameter that shows the ratio of dispersed phase to the sum of internal and external phases of an emulsion. Microscopic observations of emulsions are fed into a program provided using MATLAB to compute AIP. A series of experiments have been carried out and chemical oxygen demand, COD, is used as a verification parameter. Results derived from image processing and COD tests are in agreement with each other and altogether showed that image processing will be able to be applied as a powerful tool in various applications of emulsions. 相似文献
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In this paper, we examined to the influence of interfacial composition on freeze–thaw stability of oil in water emulsions. An electrostatic layer-by-layer deposition method was used to create the multilayered interfacial membranes with different compositions of primary emulsion (Soy protein Isolate); secondary emulsion (Soy protein Isolate – octenyl-succinate starch); tertiary emulsion (Soy protein Isolate – octenyl-succinate starch – Chitosan). The primary, secondary and tertiary emulsions were subjected to from one to two freeze–thaw cycles (−20 °C for 24 h, +25 °C for 18 h) and then their stability was assessed by ζ-potential, particle size, microstructure and creaming stability measurements. The crystallization behaviour of emulsions was studied by differential scanning calorimetry (DSC). Primary and secondary emulsions were unstable to droplet flocculation when the water phase crystallized, whereas tertiary emulsions were stable, which was attributed to the relatively thick biopolymer layer surrounding the oil droplets. These results showed the interfacial engineering technology used in the study could therefore lead to the creation of food emulsions with improved stability to freezing and thawing. 相似文献
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含氟丙烯酸酯共聚物乳液的制备及复配研究 总被引:1,自引:0,他引:1
溶液型含氟丙烯酸酯共聚物在使用中会产生环境污染。近年来人们更加重视乳液型含氟丙烯酸酯共聚物的开发和应用,常采用的方法有2种:通过乳液聚合将含氟丙烯酸酯单体和其他烯类单体共聚,以及将含氟丙烯酸酯聚合物乳液和其他乳液通过共混和偶联进行复配。本文对这2 种方法进行了综述。 相似文献
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The paper presents information about the conditions in which the hardeners formaldehyde and chromic acetate can effect the kinetics of the physical ripening of “neutral” and ammoniacal silver bromide emulsions obtained at various excesses of potassium bromide. When a gelatin is partially hardened, there is no effect on the physical ripening of fine-grained emulsions. The crystal growth is restrained as a consequence of the hardening only when the emulsion grains are larger. In this case it is assumed that on the grain surface are formed thicker or more compact adsorption layers of gelatin, which reduce the rate of the diffusion processes and, hence, the rate of crystal growth. Chromic acetate exerts very strong restraining action on ammoniacal emulsions. This effect is explained not by the hardening of gelatin, but by the formation of chromic ammonia complex ions, which block the active centres of crystal growth on grain surface. 相似文献
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采用高压均质和高速剪切的方法,观察其制备的初乳对多重乳液稳定性的影响,并研究了大豆油、芥花油、油茶籽油和葵花籽油四种不同的植物油作为油相对多重乳液稳定性的影响,实验结果表明,用高压均质方法制备的初乳能够获得稳定的、外观细腻的多重乳液。四种不同的油相制备的多重乳液在4000r/min,15min的离心条件下不分层;大豆油作为油相制备的多重乳液在室温下放置两个月分层,芥花油、油茶籽油和葵花籽油,在室温下放置三个月不分层。对四种不同油相制备的多重乳液的粒径进行测量,实验结果表明,油茶籽油的D0.1,D0.5和D0.9三个数据的粒径的稳定性比较好。 相似文献
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