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表面活性剂的表面特性与颜料色浆的分散性研究 总被引:8,自引:0,他引:8
研究了不同结构的阴或非离子表面活性剂的表面特性,及其复配物对颜料色浆的分散性、粒子分布、色光等性能之间关系。试验表明,低磺化度、低HLB值、低浊点、低γcmc,较大表面活性的阴或非离子表面活性剂,能获得粒子较细且分布均匀的颜料色浆,其分散性有明显的改善,而且在织物上的亮度和艳度有所提高。不同结构的阴或非离子表面活性剂与乳化剂EL组成的二元复配物作分散剂时,所得颜料颗粒粒径变细,分散性变化不明显。但 相似文献
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现时代,在普通的信息记录中档案化的要求越来越普及,比如一般的书写或敲章等也要求纪录的信息能耐水浸、耐日晒、耐各种化学品等等。由于相比较传统的染料型墨水或印油,颜料型墨水或印油在满足这些要求方面有得天独厚的优势,所以现在的墨水行业中,颜料型墨水、印油等产品正在占据着越来越大的市场份额,用于这些墨水配置的水性颜料型色浆的研制也越来越受到重视。本文主要介绍了我厂应用于水性墨水和印油产品中的水性颜料型色浆的研制开发,对开发过程中的有关问题进行探讨。水性颜料型色浆以颜料为色素,以水为分散介质,配以适当的溶剂和助剂,使色浆能应用于各种水性墨水和印油产品中。 相似文献
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采用颜料重 1 0 %~ 3 0 %的辛基吡咯烷酮 ,润湿分散 2 0 %~ 3 0 %固体份的碳黑或有机颜料 ,进行预分散 3 0min后 ,砂磨机研磨 4h至细度 5 μm ,加入 0 1 %~ 3 %的聚乙烯吡咯烷酮 ,调配搅拌 3 0min ,可制得分散稳定性好 ,颜色鲜艳光泽好 ,不含干酪素及类似物的非离子型颜料色浆 ,具有科莱恩NeosanCF颜料浆性能 ,尤其适用于轻涂饰苯胺革的着色。 相似文献
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为提高涂料染色色浆分散稳定性,简化染色工艺流程,以颜料聚丙烯酸酯为核、聚氨酯为壳,采用无皂乳液聚合法制成了水性聚氨酯丙烯酸酯包覆颜料色浆,用于棉织物涂料轧染。借助纳米粒度仪与透射电子显微镜对有色乳液平均粒径及分布、颗粒形貌进行分析;通过调节浸轧工艺配方中海藻酸钠用量,改变浸轧次数与焙烘温度优化染色工艺条件。结果表明:水性聚氨酯丙烯酸酯包覆颜料乳胶粒具有明显的核壳结构,平均粒径为126 nm;染色配方中海藻酸钠质量分数为0.2%,二浸二轧,80 ℃烘干,140 ℃焙烘,染色织物得色量较高;经柔软整理,织物手感较好,干摩擦牢度达到4~5 级,湿摩擦牢度达到4级,皂洗褪色牢度达到4 级。 相似文献
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颜料型中性墨水是一类颜料分散在触变性树脂中的水性体系墨水。本文以三友的中性墨水生产工艺为例,详细介绍了圆珠笔用中性墨水的生产流程,介绍了配方设计的一些思路。颜料型中性墨水的制备过程主要是从颜料色浆的制备、树脂溶液的制备,再到成品墨水的制备。墨水加工中最主要的是要解决颜料在水性体系中的分散稳定性问题,其次是触变性树脂对墨水起到剪切变稀的作用,通过触变性的调配满足各种书写性能的要求;其中树脂再加工过程中要优化分散过程,选择不同的设备对树脂分散,达到均匀分散又不降低树脂性能,同时还能兼顾书写性能。 相似文献
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颜料微颗粒化技术在纳米改性中性墨水制备中的应用 总被引:1,自引:1,他引:0
本发明涉及将颜料微颗粒化技术运用于制备纳米改性中性墨水方法之中。其要旨是运用颜料化工程中作为“合成后再处理”的具有锚定结构和溶剂化长链结构特征的表面处理剂,对颜料二次粒子进行表面改性,构筑多维障碍结构效应,可以有效地克服墨水在贮存过程中,因结晶絮凝返粗而导致的触变性增大,墨性变坏的常见缺陷,此种可以称为纳米改性的中性墨水具有长期稳定的可靠品质。 相似文献
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中国经济在21世纪后进人了高速发展阶段,人们对文化生活的追求变得越来越迫切,对艺术品的需求呈现出旺盛的态势,艺术品的复制技术也成为印刷行业的热门话题。喷墨印刷技术作为艺术品复制的重要手段,在近几年的数字化潮流中发挥着胶印无法取代和超越的重要作用,鸿盛数码作为国内最早研发、生产喷墨墨水的专业厂家,在2002年成立之初就敏锐察觉到艺术品复制行业的巨大市场,2004年成功开发了"鸿彩6"宣纸专用纳米颜料墨水,2010年又推出了"鸿彩6"四代油画布专用纳米颜料墨水。经过市场的长期考验,为国内众多厂 相似文献
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Flour components affecting paste and noodle colour 总被引:2,自引:0,他引:2
Diane M. Miskelly 《Journal of the science of food and agriculture》1984,35(4):463-471
The influence of components contributing to the colour and brightness of flour, flour paste and Chinese and Japanese style noodles has been investigated. Differences in brightness and yellowness were attributable to wheat cultivar, milling extraction rate, protein content, starch damage and brown and yellow pigments. 相似文献
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Jasim Ahmed 《International Journal of Food Science & Technology》2004,39(3):325-330
Ginger paste was prepared from fresh ginger by addition of 8% common salt and citric acid. The paste was thermally processed and packed in glass, polyethyleneterephthalate or high‐density‐polyethylene containers and stored at 5 ± 1 and 25 ± 1 °C for 120 days. The rheological characteristics of the paste were studied by using a computer controlled rotational viscometer over the temperature range of 20–80 °C. Samples were subjected to a programmed shear rate, increasing linearly from 0 to 200 s?1 in 3 min, followed by a steady shear at 200 s?1 for 3 min and finally decreasing linearly from 200 to 0 s?1 in 3 min. Ginger paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model. The yield stress decreased exponentially with process temperature and ranged between 3.86 and 27.82 Pa. The flow behaviour index (n) varied between 0.66 and 0.82 over the temperature range. Both consistency index and apparent viscosity decreased with increase in temperature and the process activation energies were found to be in the range of 16.7 to 21.9 kJ mol?1. The effect of temperature was significant (P < 0.05) on the Hunter colour combination value of the paste during storage; however it was not affected by type of packaging material (P > 0.05). It is recommended that ginger paste is stored at 5 ± 1 °C in polyethyleneterephthalate or glass containers. 相似文献
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Four types of Chongcai paste (pectin/xanthan/Chongcai, pectin/CMC-Na/Chongcai, CMC-Na/xanthan/Chongcai and pectin/CMC-Na/xanthan/Chongcai) were prepared, and the changes of flavour and colour of pastes were studied during fifteen days of storage. Nine pungent volatiles were detected in Chongcai paste; among the nine volatiles, allyl isothiocyanate (AITC) was the major component, and two volatiles (1-isothiocyanatobutane and n-pentylisothiocyanate) were detected in Cruciferae family plants for the first time. Pectin/xanthan complex applied in the paste proved to have the best capability in holding flavour, and CMC-Na/xanthan was the worst. A pseudo-second order kinetics model was applied to describe the colour change of pastes during storage for the first time, and the results suggested that the colour degradation could be well interpreted by the pseudo-second order kinetic model. 相似文献
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部分石栎属淀粉糊特性研究 总被引:1,自引:0,他引:1
采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对部分石栎属淀粉糊特性进行了较详细的研究。实验结果表明,石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。在pH值6.0~8.0范围内石栎属淀粉糊粘度较高,温度和转速对糊粘度有一定影响,浓度对糊粘度有显著影响。 相似文献
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目的:为豆瓣酱的安全性评价奠定基础。方法:Ames实验和蚕豆根尖微核实验。结果:8个不同品牌豆瓣酱提取液的蚕豆根尖微核率与阴性对照有显著性差异,且微核指数均大于1.5,初步表明豆瓣酱中可能存在致突变物。豆瓣酱中含有的组氨酸对Ames实验结果无影响。7、8号豆瓣酱对TA97、TA100菌株回复突变菌落数的增加无显著性影响;随加入浓度的增加,7号豆瓣酱引起的TA98、TA102菌株的回复突变菌落数是未处理组的2倍以上;8号豆瓣酱引起的TA98菌株的回复突变菌落数是未处理组的2倍以上。结论:豆瓣酱具有一定的致移码突变的作用,但不同品牌的豆瓣酱致突变能力有较大的差异。 相似文献