Stability and Structural and Rheological Properties of Epoxy Emulsions. Stabilization of Emulsions by Polymer Microparticles

被引:0
|
作者
Shinkareva, E. V. [1 ]
机构
[1] Natl Acad Sci Belarus, Inst Gen & Inorgan Chem, Minsk 220072, BELARUS
关键词
emulsion; emulsifier; dispersion; epoxy resin; polymer; oligomer;
D O I
10.1134/S1070427221100049
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
It has been shown that emulsifiers of Emulsogen LCN-287 and OS-20 grades are the most effective for preparing ED-20 resin-based emulsions and the emulsifier Emulsogen LCN-287, for preparing resins NPEL 127, NPEL 128, CHS-EPOXY 520, CHS-EPOXY 530. The optimum concentration of resins in emulsions is 60 wt % and the optimum concentration of emulsifiers Emulsogen LCN-287 and OS-20 is 1x10(-2) and 5x10(-3) M, respectively. The prepared emulsions are polydisperse (0.1-250 mu m, the predominant fraction is 0.1-5 mu m) and are characterized by relatively low stability (no more than 7-12 days), the time of their complete settling is 10-20 days. It was found that ED-20 resin and H2O-ED-20 system emulsions are structured non-Newtonian liquid-like systems, the studied imported resins are Newtonian fluids, and emulsions based on them are non-Newtonian fluid. The presence of polymer microparticles improves the stability of emulsions during storage. The most stable are emulsions stabilized with an aqueous acrylic-methacrylic polymer dispersion.
引用
收藏
页码:1412 / 1426
页数:15
相关论文
共 50 条
  • [31] Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions.
    Raymundo, A
    Empis, J
    Sousa, I
    Gallegos, C
    Franco, JM
    GRASAS Y ACEITES, 2001, 52 (3-4) : 235 - 240
  • [32] Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions
    Tsibranska, Sonya
    Tcholakova, Slavka
    Golemanov, Konstantin
    Denkov, Nikolai
    Pelan, Eddie
    Stoyanov, Simeon D.
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2020, 564 : 264 - 275
  • [33] Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions
    Buffo, RA
    Reineccius, GA
    Oehlert, GW
    FOOD HYDROCOLLOIDS, 2001, 15 (01) : 53 - 66
  • [34] Effects of epoxy resin on properties of castor oil based WPUA emulsions
    Xin H.
    Wang J.-H.
    Yang J.-P.
    Cai J.-C.
    Gao Xiao Hua Xue Gong Cheng Xue Bao/Journal of Chemical Engineering of Chinese Universities, 2019, 33 (06): : 1516 - 1522
  • [35] Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
    San Martin-Gonzalez, M. F.
    Roach, A.
    Harte, F.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (01) : 307 - 311
  • [36] Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
    Fan, Huan
    Zhu, Peilei
    Hui, Gan
    Shen, Yue
    Yong, Zongjie
    Xie, Qingling
    Wang, Mingchun
    FOOD CHEMISTRY, 2023, 424
  • [37] Stability and rheological behaviors of different oil/water emulsions stabilized by natural silk fibroin
    Qiao, Xiuying
    Wang, Lijun
    Shao, Zhengzhong
    Sun, Kang
    Miller, Reinhard
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2015, 475 : 84 - 93
  • [38] Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties
    Reiffers-Magnani, CK
    Cuq, JL
    Watzke, HJ
    FOOD HYDROCOLLOIDS, 1999, 13 (04) : 303 - 316
  • [39] Rheological properties of oil-in-water emulsions formed with milk protein concentrate
    Hemar, Y
    Hall, CE
    Singh, H
    JOURNAL OF TEXTURE STUDIES, 2005, 36 (03) : 289 - 302
  • [40] Rheological properties of concentrated emulsions stabilized by globular protein in the presence of nonionic surfactant
    Derkatch, S. R.
    Levachov, S. M.
    Kuhkushkina, A. N.
    Novosyolova, N. V.
    Kharlov, A. E.
    Matveenko, V. N.
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2007, 298 (03) : 225 - 234