• 제목/요약/키워드: anti-tacking

검색결과 3건 처리시간 0.018초

Heat Treatment Effect on Anti-Tacking Properties of an Zn-stearate/TEA-stearate/Water Emulsion System

  • Qin, Pei;Lee, JinBae;Ha, KiRyong;Ahn, WonSool
    • Elastomers and Composites
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    • 제54권3호
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    • pp.241-246
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    • 2019
  • Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.

인터넷 소비자정보사이트의 분류 및 기술적 수준 실태분석 (The Classification and Technological Level Analysis of Internet Consumer Information Sites)

  • 황미현;이승신
    • 대한가정학회지
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    • 제40권5호
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    • pp.147-158
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    • 2002
  • This study was intended to make an analysis of the classification of Internet consumer information provided on the Internet and its realities with a focus on the realities of information characteristics and technological level to provide systematized consumer information for consumers. As a result, the following findings were obtained: First, it was found that information on consumer panel research, anti-site and consumerism is lacking in terms of the type of information currently provided in the Internet consumer information classification. Second, it was found that up-to-datensess, communically and connectivity were high in the level of Internet consumer information characteristics. Third, it was found that publicity was realities well carried out in terms of the technological level of Internet consumer information but that the realities of publicity was still tacking. Fourth, it is thought that it is necessary to construct the Internet consumer information provision site through several eve-level programs for elementary, middle and high school students in a systematic fashion in order to provide diverse consumers with Internet consumer information at several levels.

누에나방의 Lipophorin의 정제 및 특성 (Purification and characteristics of Lipophorin in Bombyx Mori)

  • Kim, Boem-Su;Kim, Hak-Ryul
    • 한국동물학회지
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    • 제37권1호
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    • pp.76-87
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    • 1994
  • High density lipophorin-L (HDLP-L) was purified from the hemolymph of Bombyx modi using KBr density gradient ultracentrifugation and gel permeation chromatographv (Sephadex G-2001. Lipophorin has native molecular weight of 730 Nd and consists of Apo-Lp I and Apo-Lp II with molecular weights of 250 Kd and 90 Kd, respectively. Lp contains large amounts of glutamine & glutamic acid, threonine, leucine but small amounts of cysteic acid & oxidized cystine, tyrosine, methionine. Lp also contains diacylglycerol, cholesterol, phosphatidylcholine, and phosphatidylethanolamine. Anti-lipophorin showed positive reaction with fat body and ovarial extracts and also revealed immunological identity with lipophorin of Fall webworm, Hyphantria cunea. Lipophorin maintains constant level during larval and pupal stapes but greatlv increases during adult stage in both male and female. Apo-Lp III was purified from adult hemolymph. Hemolymph was subjected to KBr ultracentrifusation and Lp-free fraction was submitted to cation exchange chromatosraphy after ammonium sulfate precipitation. Apo-Lp III has molecular weight of 17 Kd, and similar amino acid composition ar those of other species Lp but contains high amounts of tryptophan which other are tacking in.

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