菜籽粕蛋白质混凝土发泡剂的制备及性能

以菜籽粕为原料,采用氢氧化钠、乙醇、硫酸铵提取的菜籽粕蛋白质溶液与水以体积比2∶1混合作基液,分别掺入一定量不同类型的表面活性剂进行复配,制备蛋白质类混凝土发泡剂。通过测定复配体系的发泡高度和稳泡时间优化复配方案,并测定复配前后泡沫性能最优时试样的表面张力和黏度。结果表明,在乙醇提取液中掺入3.0 g/L SDS+0.5 g/L CTAB+2.0 g/L SDBS进行复配时增效作用最好,发泡高度达110 mm,稳泡时间47h。复配后发泡剂的表面张力由43.47 mN/m降低到25.75 mN/m,黏度由4.20 mPa.s增加到4.50 mPa.s。通过对比表明,复配发泡剂的性能在发泡性和稳泡性方面已经超过某些市售发泡剂。

Preparation and Performance of Protein-Concrete Foaming Agent from Rapeseed Meal

The protein concrete foaming agent was prepared by adding a certain amount of different surfactants to the base fluids of rapeseed proteins,which were extracted by sodium hydroxide,ethanol and the ammonium sulfate aqueous solution from the rapeseed meal as the raw material,and mixed with distilled water at the volume ratio of 2∶1.The combination scheme was optimized by determining the foaming height and the time of foam stabilization for the compounded systems.The surface tensions and viscosities of the systems with optimal foam properties before and after the combination were also determined.Results showed that if 3.0 g/L SDS,0.5 g/L CTAB and 2.0 g/L SDBS were added to the protein solution extracted by ethanol,the synergistic effect exhibited significantly,when the foaming height was 110 mm and the time of foam stabilization was 47 h.Its surface tension decreased to 25.75 mN/m after the combination from 43.47 mN/m,and its viscosity increased to 4.50 mPa·s from 4.20 mPa·s.Some properties of the modified foaming agent,such as the foaming ability and the stability of foam,were significantly improved as compared to some commercial foaming agents.