影响高固含量石蜡乳液颗粒度因素的考察

以58#石蜡为原料,非离子与阴离子表面活性剂复配物为乳化剂,考察了乳化剂的HLB(亲水亲油平衡)值、乳化剂用量、乳化温度、乳化时间、搅拌速度和乳化方法等工艺条件对石蜡乳液颗粒度的影响.结果表明,石蜡乳化剂适宜的HLB值约为9.3,乳化剂的用量、乳化温度、乳化时间、搅拌速度和乳化方法对乳液的粒度均有影响.w(乳化剂)=7%,乳化温度85℃～90℃,乳化时间40 min,搅拌速度为1 000 r/min下采用剂在油中法,制得了平均粒度为1.3 μm,折光率为1.42,固含量约为50%的石蜡乳液,乳液外观为均匀、细腻的乳白色液体.     

Hybrid emulsifiers enhancing polymerization stabilities and properties of pressure sensitive adhesives

In this study, a series of (anionic and nonionic) emulsifiers were investigated to prepare acrylic pressure sensitive adhesives (PSA) with core‐shell structure by semicontinuous emulsion polymerization. The cloud point of different emulsifiers was characterized to explain the emulsifier effects on the emulsification ability. It was interestingly found that the hybrid emulsifiers (anionic coupling with nonionic) with optimized compositions could enhance the stability of emulsion system and improve the properties of PSA compared with the mono‐emulsifier. The stability of emulsion polymerization, the appearance of the emulsion system and the properties of PSA were studied in details by changing the proportion and the content of hybrid emulsifiers. When the ratio of sodium dodecyl sulfate (SDS: anionic emulsifier) to polyoxyethylene alkyl phenyl ether (OP‐10: nonionic emulsifier) reached 2 : 1, the content of hybrid emulsifiers reached 3 wt % and the reaction temperature was around 80°C, a better emulsion system was obtained in terms of comprehensive properties. At this condition, the synthesized PSA demonstrated the good holding power and 180° peel strength properties with fair tacky property, which was promising for industrial applications. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

高固含量丙烯酸酯微乳液的研究

以甲基丙烯酸甲酯(MMA)为硬单体、丙烯酸丁酯(BA)为软单体、丙烯酸(AA)和N-羟甲基丙烯酰胺(NMA)为功能性单体以及过硫酸铵(APS)-亚硫酸氢钠为引发剂,合成了固含量为45%左右的丙烯酸酯微乳液。研究结果表明:普通乳化剂[烷基酚醚磺基琥珀酸酯钠盐(OS)、十二烷基硫酸钠(SDS)]、反应性乳化剂[烯丙氧基羟丙磺酸钠(HAPS)]、NMA和反应温度等对合成的丙烯酸酯微乳液性能有影响;当反应温度为80～85℃、w(OS)=4.2%、w(SDS)=2.2%、w(HAPS)=0.5%和w(NMA)=0.50%时,合成的丙烯酸酯微乳液的综合性能较好。     

丙烯酸酯乳液聚合及其在胶粘剂中的应用研究进展

综述了国内外几种丙烯酸酯乳液聚合的制备方法,包括在可聚合乳化剂作用下的乳液聚合、核/壳种子乳液聚合、辐射乳液聚合及聚氨酯/丙烯酸酯复合乳液。介绍了其在胶粘剂中的应用,并对其发展前景作了展望。     

生物柴油基恒流变钻井液体系

针对现阶段恒流变合成基钻井液基础油成本高昂且不可再生的缺陷,研究具有廉价、环保、可再生优势的生物柴油基恒流变钻井液技术.优选原材料制备成本低、环保且低温流动性好的大豆油乙酯生物柴油作为基础油,通过选择高油水比,并在辅乳化剂中引入阳离子表面活性剂,有效减缓了生物柴油基乳液因高温水解、皂化导致的增稠现象.使用由阳离子改性剂...     

丁基橡胶胶乳制备工艺的优化

以丁基橡胶（IIR）为原料,采用“溶解-乳化”法制备了稳定性较好的IIR胶乳,考察了乳化剂种类、乳化剂组成、pH值、油水质量比、浓缩工艺等对乳化效果和IIR胶乳产率的影响。结果表明,优化的IIR胶乳制备的乳化剂配方及制备工艺如下:乳化剂为油酸钾和Triton X-100,二者质量比为4/1;当体系pH值为10,油水质量比为4/5时,得到的IIR乳液稳定性最佳,胶乳产率最高;采用膏化工艺进行胶乳浓缩,以藻酸钠为膏化剂,占胶乳中橡胶质量分数为0.6%时浓缩效果最好;并采用离心分离工艺缩短浓缩时间,当转速为1 500 r/min,离心时间为20 min时,可获得总固物质量分数约为55%的IIR胶乳,胶乳产率达90%以上。     

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Information on the addition of lipase and/or emulsifiers to less digestible or saturated fat sources, such as tallow or other animal fats, used in swine feeding is very limited. Therefore, in a 4 × 4 Latin square design, the effects of adding lipase (0.05% L5, microbial source) and/or an emulsifier (0.3% Lysoforte) on the apparent ileal (AID) and faecal (AFD) digestibility of the main nutrients and fatty acids in particular were studied with four ileal‐cannulated growing pigs (female, initial live weight 20 kg) fed diets containing barley/soybean meal supplemented with 4% animal fat. The fat source contained 35% saturated (S) and 65% unsaturated (U) fatty acids. All diets were free of antibacterial substances (antibiotics, copper sulphate or zinc oxide beyond requirements), in order to avoid interactions between the parameters studied and the gut flora. Lipase addition did not affect the AID or AFD of fat. However, the digestibility of minor fatty acids (C6:0, C14:0) was significantly improved by lipase at both ileal and faecal level. On the other hand, lipase supplementation (P < 0.05) improved the AID of dry matter (DM) and energy as well as the AFD of DM, organic matter (OM), crude protein (CP), ash and energy. Addition of an emulsifier did not have any significant influence on the AID or AFD of fat, while the AID values of DM, OM, CP and energy as well as the AFD values of DM, OM, CP and ash were significantly (P < 0.05) improved. Adding lipase in combination with an emulsifier to the diets decreased (P < 0.05) the AID and AFD of fat, with minor effects on the AID and AFD of the non‐fat components of the diet. The lack of improvement in the digestion of fat by exogenous lipase and/or emulsifier may be related to the rather high U/S ratio (0.65:0.35) of the animal fat source used and to the mode of incorporation of the emulsifier (no pre‐dispersion in the fat source). Furthermore, during the trial the diets, stored at room temperature, showed a steady increase in their content of free fatty acids (to more than 700 g kg^?1 fat), due to endogenous lipase activity, leaving less room for upgrading the digestion of animal fat by exogenous lipase and/or emulsifier. Copyright © 2004 Society of Chemical Industry     

大米饮料的稳定性研究

研究了11种不同稳定剂和乳化剂对大米饮料稳定性的影响,从中筛选出4种效果较好的稳定剂和乳化剂进行正交试验,以期提高大米饮料的稳定性。结果表明,添加0.60%果胶、0.165%黄原胶和0.60%单甘酯时,大米饮料的稳定性最好,沉淀率仅为0.87%,常温下放置3周没有出现分层现象。此外,黄原胶对大米饮料的稳定性已达到极显著水平(P0.01),果胶为显著水平(P0.05);乳化剂单甘酯和司盘40均为不显著(P0.05),但单甘酯对大米饮料的稳定性影响远大于司盘40。     

不同乳化剂对咖啡乳饮料稳定性的影响

通过对咖啡乳样品粒径分布、Turbiscan稳定性分析,研究乳化剂分子蒸馏单甘酯(GSM-HP-C)、蔗糖酯肪酸酯(SM-P-1570)、双乙酰酒石酸甘油酯(DATEM)和琥珀酸单甘油酯(SMG)在相同条件下对咖啡乳饮料稳定性的影响。结果表明,各单体乳化剂的添加量分别为:分子蒸馏单甘脂1.1 g/kg、蔗糖酯肪酸酯1.1 g/kg、双乙酰酒石酸甘油酯0.7 g/kg、琥珀酸单甘油酯0.7 g/kg时对咖啡乳饮料的稳定体系效果相对较好,4种单体中蔗糖脂肪酸酯的稳定效果最优。     

再生纸浆用阴离子分散松香施胶剂的制备

对天然松香进行强化和酯化改性,确定了再生纸浆用的松香的最佳加成量和酯化度。以常压逆转乳化法制备了阴离子分散松香胶,对乳化剂的选择和配比、用量及转相高速搅拌时间进行了研究,测定了松香胶的乳液性质和施胶效果。