明胶的盐效应

<正> PA改性明胶在感光乳剂的制备过程中已经得到了广泛的应用,这主要是由于这种明胶在使用过程中所显示的一系列优点而使它具有巨大的竞争优势所致。但是,这种明胶制成的乳剂在沉降时必需使用酸类作为沉降剂,使溶液的酸度降低至一定值(一般为pH<3.8～4.0)才能使乳剂发生絮凝沉降。在这样的酸度下,乳剂的一些感光敏度较高的感光中心往往会受到不同程度的破坏,从而导致乳剂的感光度大幅度下降。所以在高感乳剂制备过程中,特别是氨法乳剂的制备过程中,人们不得不另辟蹊径。其中,盐析法(或称为盐絮凝法)近年来引起了人们的特别关注。本文的目的在于从实用乳剂制备出发,通过各种明胶盐析效应的研究,为寻找一种更适合高感乳剂制备的沉降工艺条件。     

PA改性明胶在高感反差乳剂中的应用

<正> 感光乳剂制备中,用沉降法除盐,由于其明显的优越性(可制备浓缩乳剂,除盐效率高,可洗脱部分有害杂质、节能、简化工艺、降低劳动强度等),已经得到越来越广泛的应用。目前,国内各感光材料生产厂家制备沉降法乳剂所使用的沉降剂主要有F—11、苯丁树脂和PA改性明胶。由于合成F—11比较复杂,磺化过程往往带进大量无机杂质,对提高感光度不利。因此,供应用量很大的片种的生产有困难。苯丁树脂对明胶选择性强;由于与明胶的互溶性差,在静置涂布期间乳剂往往出现分层现象,乳剂的灰雾     

甲酸盐在纳米AgBr／I粒子乳剂中的增感作用

分别以鱼明胶和骨明胶(惰胶)作为分散介质制备了两种不同形貌与粒径的纳米AgBr／I粒子乳剂．利用掺入作为正空穴捕获剂的甲酸盐，可以使本征感光度很低的纳米粒子乳剂的感光度有相当大的提高，显示甲酸盐具有很好的增感效果．对鱼明胶介质中制备的纳米AgBr／I粒子乳剂，甲酸盐掺杂方式不同其增感效果不一样．在乳剂颗粒中均匀掺杂增感效果最好，而趋向于近表面掺杂则增感效果降低，显示出甲酸盐掺杂的位置效应．籽晶掺杂后包壳的复合结构乳剂颗粒与均匀掺杂乳剂颗粒的增感效果近似．对鱼明胶介质中制备的掺杂甲酸盐的纳米AgBr／I粒子乳剂再进行硫增感或硫加金增感，乳剂感光度可进一步提高，表明甲酸盐掺杂与常规的硫增感或硫加金增感有很好的协同作用．     

GGC型高感乳剂沉降剂的研制

氨法乳剂在微粒高感中起着重要的作用,PA改性胶只能适用于中性法高感乳剂沉降.寻求适用于氨法乳剂制备时所用的改性明胶(GGC型)具有重要的意义.本文研究了多种改性明胶的合成。取代度的测定,沉降条件和复溶性能,沉降过程中明胶及卤化银的回收率以及改性明胶卤化银乳剂的感光性能等.研究结果表明,GGC型改性明胶具有以下的优点:取代度高.沉降诱发期短,沉降的pH范围窄,卤化银的回收率高。在用作氨法乳剂沉降剂时,GGC改性胶远比PA胶优异,表现在:耗酸量少和感光度高.     

浅电子陷阱掺杂剂——Ru(Ⅱ)的应用研究

研究了浅电子陷阱掺杂剂———钌盐Ru (Ⅱ )加入纯溴立方体乳剂中 ,对感光度的影响 ,结果表明在乳剂颗粒的一定位置 ,掺杂一定量钌盐能明显提高乳剂感光度。     

改性明胶沉降剂的研制

沉降法在浓缩乳剂的制备中起着很重要的作用,改性明胶沉降剂的应用越来越被人们重视。本文研究了多种改性明胶的合成、取代度的测定、物理性能、沉降条件、沉降过程中明胶及卤化银的回收率和改性明胶卤化银乳剂的感光性能等。研究结果表明:改性明胶沉降剂具有以下的优点:取代度高、沉降诱发期短,沉降的pH范围较窄(一般0.6pH单位),卤化银的回收率高,而改性明胶沉降乳剂的性能比传统的水洗乳剂的性能优异:表现在灰雾小,最大密度高,分辨率好,感光度高和自然保存性能好。文章对造成上述现象的原因也进行了初步的分析和讨论。     

改性明胶的合成及其在乳剂制备中的应用

<正> 一、前言改性明胶是明胶上的氨基与苯磺酰氯和不同酸酐往一定 pH 值条件下反应形成的明胶衍生物。改性后的明胶,可以作为照相乳剂的沉降剂。改性使明胶中的氨基封闭,变成憎水性,再加入适当的酸,使溶液的 pH值降到明胶的等电点以下,此时溶液中氢离子浓度升高,羧基也不能离解,亲水性降低,导致卤化银颗粒沉降。据国外专利报导,用改性明胶作为沉降剂生产的乳剂还可以提高一些感光度。我们仅对明胶与酸酐的接枝反应进行了一些试验。用不同的酸酐与上海明胶厂生产的猪皮胶进行反应,例如用邻苯二甲酸酐、     

鱼明胶保护下纳米卤化银乳剂光敏性研究

以鱼明胶作为保护性介质,利用双注法制备了胶银比为 5∶ 1的 AgBr(I)纳米粒子乳剂 (碘含量为 5％ ),通过 XRD测得其平均粒径为 16 nm,该乳剂具有较高的含银量和稳定性。研究了硫敏化剂的用量及敏化时间对该纳米乳剂感光度的影响,采用感光度、 gamma及灰雾达最佳结合点时硫敏化剂的加入量,粗略估算了硫敏化中心的个数。探讨了曝光光源的波长对纳米乳剂感光度的影响。随着光源最大辐射强度的波长 (λ max)增大 (从 525 nm增加到 1010 nm),感光度明显升高约 1. 5倍, gamma略有下降,表明该纳米粒子乳剂对近红外辐射敏感。     

鱼明胶保护下纳米卤化银乳剂光敏性研究

以鱼明胶作为保护性介质,利用双注法制备了胶银比为５：、的ＡｇＢｒ（Ⅰ）纳米粒子乳剂（碘含量为５％）,通过ＸＲＤ测得其平均粒径为１６ｎｍ,该乳剂具有较高的含银量和稳定性。研究了硫敏化剂的用量及敏化时间对该纳米乳剂感光度的影响,采用感光度、ｇａｍｍａ及灰雾达最佳结合点时硫敏化剂的加入量,粗略估算了硫敏化中心的个数。探讨了曝光光源的工牟纳米乳剂感光度的影响。随着光源最大辐射强度的波长（λｍａｘ）增大（从     

明胶对照相乳剂化学成熟动力学的影响

<正> 一、导言明胶的照相性能可用两个指标,即对照相乳剂化学成熟速度的影响和在成熟过程中达到的最大感光度来描述。以颗粒足够大的乳剂进行化学成熟,乳剂感光度一直上升并通过最大值。可以用达到最大值的时间—标准乳剂成熟时间(τ)和最大感光度 S_(max)表示明胶特性,化学成熟速度用 1/τ表示。另一指标是用 S_(max)表示明胶特性。契比索夫等以上述方法表示化学成熟速度。另外一些人用达到小于 S_(max)的某一感光度所需的成熟时间来表示,或以感光度成     

明胶及其酰化产物的沉降性能

本文研究了明胶和酰化明胶溶液的沉降性能,考察了试剂用量及pH值对沉降性能的影响,找出了一些基本的规律,发现了氯化钠盐析与乙醇、丙酮溶剂沉降时,明胶和酰化明胶沉降效率的不同,并从理论上进行了初步的探讨。     

Role of primary amine in polyoxymethylene (POM)/bentonite nanocomposite formation

Polyoxymethylene (POM)/organo-modified bentonite nanocomposites are successfully prepared by melt intercalation method of which a primary ammonium salt is an effective surfactant, as evidenced from improvement in mechanical and gas barrier properties. Nanocomposite structures analyzed by XRD and TEM show mixed nanostructure of flocculation and exfoliation (flocculated/exfoliated nanocomposite) when primary ammonium-treated bentonite is used, whereas the quaternary ammonium-treated bentonites induce the mixture of intercalation and flocculation (intercalated/flocculated nanocomposite). The incorporation of organo-modified bentonite gives an effect on crystallization by generating numerous nucleating sites, especially in the case of bentonite with primary ammonium surfactant. The nanocomposites obtained exhibit improvement in flexural strength, flexural modulus, and elongation at break. The thermal degradation temperature is decreased by 40 °C, whereas the oxygen barrier is increased by 50%, as compared to neat POM.     

β‐Cyclodextrin modified cationic acrylamide polymers for flocculating waste drilling fluids

In this article, the P(AM/A‐β‐CD/DMDAAC) is used as flocculant. The synthesis and characterization of the cationic polyacrylamide flocculant modified by β‐cyclodextrin have been studied in the early article. This article stresses its excellent flocculated performance and mechanism. In the flocculated process, the bridging flocculation played a dominant role. Through the flocculation experiments, it can be seen that the flocculating rate of the P(AM/A‐β‐CD/DMDAAC) on four solutions can go up to 93.4%, 89.7%, 85.1%, and 96.7%, respectively. As can be seen from experiment data, the flocculated property of P(AM/A‐β‐CD/DMDAAC) is superior to polyacrylamide and poly (dimethyl diallyl ammonium chloride). © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40197.     

Effect of the carbonyl content on the properties of composite films based on oxidized starch and gelatin

To improve the properties of gelatin, oxidized starch (OS) with different carbonyl content was introduced into the gelatin. In this study, we researched the influence of the carbonyl content of OS on the rheological characteristics, swelling behavior, thermal properties, and wettability of the modified gelatin film (MGF). The MGF samples were prepared by the casting of a 10% w/w solution of gelatin and OS with 18.9, 38.7, and 49.3% carbonyl content, respectively. The results of the dynamic viscosity demonstrated that the influence of the temperature on the rheological characteristics of native gelatin film (NGF) was more obvious than that of MGF. Meanwhile, the viscosity of the samples decreased with increasing carbonyl content in OS. Both the differential scanning calorimetry and thermogravimetry curves indicated that the denaturation and pyrogenic decomposition temperatures of the MGF samples were higher than those of NGF; this meant that the crosslinking between NGF and OS improved the physicochemical properties of gelatin. Compared with the NGF sample, MGF was less hydrophilic because the hydrophilic groups of gelatin could be shielded by OS. Meanwhile, the acid–base and salt sensitivity of the MGF samples were very obvious; therefore, the MGF samples could potentially be used as biomedical materials. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 3809–3815, 2013     

Ca_(2+)及PO_4~(3-)共存时对微生物絮凝剂絮凝的影响

考察了高岭土悬浊液在不加入微生物絮凝剂,只加入含Ca2+的各种化合物的溶液及含PO43-的各种盐溶液的絮凝沉淀实验,以探讨在微生物絮凝剂研究中Ca2+作为助凝剂,PO43-为发酵培养液的情况下,Ca2+、PO43-共存时对微生物絮凝剂絮凝的影响.在中性或碱性条件下,Ca2+及PO43-的共存反应对高岭土悬浊液产生的絮凝率均超过88%,且絮凝率随pH的升高而增大.废水絮凝实验表明,Ca2+及PO43-的共存反应对泥浆废水、碳素墨水、生活废水的絮凝率均超过77%,但对富氧化塘废水、造纸废水的絮凝率则均<54%,且絮体物性较差.可见在特定条件下,微生物絮凝剂对某些废水的絮凝可能是以絮凝剂中无机离子的絮凝作用为主.最后对两种离子共存的絮凝反应原理做了一个推论,得出Ca2+PO43-共存形成的多核聚合物是使高岭土悬浊液絮凝沉淀的化学成因.     

阳离子聚丙烯酰胺对甜高梁混合汁中泥沙的絮凝效果研究

以阳离子型聚丙烯酰胺（CPAM）为澄清剂,对甜高粱混合汁中的泥沙进行絮凝处理。实验结果表明,CPAM对水样的絮凝效果良好,糖分损失很小,且在投加量为1．5mg／L时,絮凝效果达到最佳,絮凝率达到78．54％;CPAM最佳投药量处水样的吸光度值随着泥沙含量的升高而变大;甜高粱混合汁中含糖量越低,CPAM的除泥沙效果越好;沉降时间对CPAM的絮凝效果无明显影响;pH对CPAM除泥沙效果有较大的影响,且在pH为5时絮凝效果达到最佳,絮凝率达到85．86％。     

Water-in-triglyceride oil emulsions. Effect of fat crystals on stability

The influence of low concentrations (0.1-5%) of fat crystals on the stability of water-in-soybean oil emulsions was examined by light scattering and sedimentation experiments. Both the initial flocculation/coalescence rate and long-term stability against water separation were determined. The initial flocculation/coalescence rate increased upon addition of small amounts of fat crystals. When the crystal concentration was increased above a critical concentration (specific to a system), a decrease in the flocculation/coalescence rate occurred. The increased flocculation/coalescence rate is likely the effect of bridging of water droplets by fat crystals. Fat crystal wetting by water is an important criterion for this phenomenon to occur. Emulsion stabilization for crystal concentrations above critical is caused by a mechanical screening of water droplets. The presence of considerable amounts of crystals in oil also lowered the density difference between droplet and medium, and enhanced viscosity. The degree of increase in viscosity depended upon the emulsifier. Both a decrease in density difference and an increase in viscosity play a role in hindering flocculation/coalescence of droplets. In long-term studies of water separation, all concentrations of fat crystals stabilized the water-in-oil emulsions. The droplet size of these emulsions increased until the critical droplet size was approached where the screening effect of crystals on the droplets no longer stabilized the emulsions. The stabilizing effect for emulsions with monoolein was continuously improved by increasing the amount of crystals up to 5%. For lecithin-stabilized emulsions, an optimal effect was achieved for fact crystal concentrations of 1–2%.     

Electron Microscopic and Kinetic Study of the Flocculation of Calcium Montmorillonite

Electron microscope studies have shown that calcium montmorillonite, originally dispersed into separate platelets, flocculates with time to form large flat sheet-like particles which exhibit pronounced flow birefringence. Although kinetic studies indicate for rapid salt flocculation face to face condensation is unlikely to occur, it has been shown that with long times in electrolyte free systems a small amount of perpendicular stacking occurs, resulting in the development of particles four layers thick. During the same period the sodium montmorillonite suspension remains unchanged. Lateral growth of the particles is most likely brought about by an intermediate orientation of the particles with overlapping of the edges of the particles, so that they link together to form a flat sheet. These results prove that in suspension calcium montmorillonite quasi crystals definitely have different dimensions from the original sodium montmorillonite. Kinetic and electron microscope studies of salt flocculated calcium montmorillonite systems indicate that the salt floccules consist of particles randomly oriented relative to one another. However electron microscope studies show that salt floccules may undergo rearrangements, depending on their treatment, resulting in a greater ordering of individual particles. Dialysis of the salt flocculated system leads to birefringent units similar to those formed in the absence of salt. Further stacking and lateral growth is induced by drying. These results explain the very different surface areas of calcium montmorillonite determined by chloride exclusion measurements.     

Chewable Gelatin Emulsions for Oral Lipid Delivery: Elimination of Gastric Coalescence with κ-Carrageenan

Gelatin-based chewable emulsions can be a convenient vehicle for oral delivery of oils or lipid soluble bioactive components. Gelatin-stabilized emulsions do, however, rapidly flocculate and gradually coalesce in gastric fluids. This destabilization is caused by the combined action of pepsin and mucin and is most significant at pH 3, followed by pH 2, then pH 4. Through in vitro lipolysis experiments it is shown that this destabilization leads to a decrease in emulsion lipolysis rate after incubation in simulated gastric fluids (SGFs). In this paper a potential solution to this gastric instability is suggested: inclusion of 1 wt% sodium-κ-carrageenan (κ-CGN) of intermediate M_w into the gelatin emulsions. The κ-CGN used has minimal impact on gelatin gelled emulsion properties, preserving the soft elastic gelatin texture. When these gelled emulsions disintegrate in gastric fluids, electrostatic interactions between the gelatin and κ-CGN occur. While these interactions lead to heavy flocculation, they also protect the gelatin from pepsin action, providing full stability against emulsion coalescence during at least 2 h in SGF at pH 2–4. When the pH is neutralized upon mixing with intestinal fluids, the emulsion fully deflocculates and the rate of in vitro lipolysis is not affected by gastric residence time. Practical applications: Avoiding gastric coalescence in gelatin emulsions may lead to more reliable oral delivery of lipids or lipophilic components in gelatin-based chewable supplements or functional foods. Keeping the emulsion droplet size stable and small until reaching the intestine may lead to more rapid and efficient intestinal lipolysis, potentially advantageous in regards to bioavailability of slowly digested oils (e.g., omega-3 concentrate) or for people suffering from impaired lipid digestion. These findings may also be applicable to emulsion systems stabilized by other proteins.